1/2 c Applejack brandy or brandy
1/2 c Dried currants
2 tb Fresh lemon juice
2 ts Vanilla extract
5 tb Unsalted butter
1 1/4 lb Granny Smith apples; peeled,
-quartered,
; cored, cut into
; 1/3-inch-thick
; wedges
1 ts Ground cinnamon
1 ts Ground nutmeg
1 lb Firm but ripe Bartlett
-pears; peeled, cored, cut
; into 1/3-inch-thick
; wedges
2 tb Cornstarch
3/4 c Golden brown sugar; (packed)
1/4 c Light corn syrup
1/4 c Whipping cream
3/4 c Coarsely chopped lightly
-toasted walnuts
1 Cinnamon Pastry Crust;
-chilled
Vanilla ice cream
Position rack in center of oven and preheat to 350F. Mix applejack
brandy, dried currants, fresh lemon juice and vanilla extract in
large bowl. Let mixture stand 15 minutes.
Cook 3 tablespoons unsalted butter in heavy large skillet over medium
heat until pale golden, about 3 minutes. Add apple wedges, ground
cinnamon and ground nutmeg. Saute until apple wedges are
crisp-tender, about 12 minutes. Add apple mixture, pear wedges and 2
tablespoons cornstarch to currant mixture; toss to coat.
Mix golden brown sugar, corn syrup, whipping cream and remaining 2
tablespoons unsalted butter in heavy small saucepan. Boil over
medium-high heat until slightly thickened, stirring until sugar
dissolves, about 5 minutes. Stir in chopped walnuts. Add to fruit
mixture. Toss to coat.
Transfer warm filling to prepared crust. Bake 30 minutes. Tent pie
with foil. Bake pie until apples and pears are tender and liquid
bubbles thickly, about
45 minutes longer.
Cool pie on rack. Serve warm or at room temperature with ice cream.
Makes 8 servings.
Yields
1 servings
