Brandy Raisin-Apple Pie

Southern Living, 1983 Annual Recipes

1 1⁄2 hours — 1 9-inch pie

Ingredients

1⁄4	cup	raisins
1⁄4	cup	brandy
6		granny smith apples (or other variety sour apples)
1⁄2	cup	sugar
1⁄4	cup	brown sugar (firmly packed)
2	tablespoon	all-purpose flour
1 1⁄4	teaspoon	ground cinnamon
1	dash	salt
1	tablespoon	butter (or margarine)
1	tablespoon	sugar (for sprinkling)
		pie pastry [1]

Instructions

Combine raisins and brandy in a jar; cover and refrigerate overnight. Drain and set aside.

Line a 9-inch pie plate with half of pastry; set aside. Peel and core apples; thinly slice. Combine 1/2 cup sugar, brown sugar, flour, cinnamon, and salt; stir mixture to remove lumps. Stir in raisins and apples; spoon into pastry-lined pie plate. Dot with butter.\

Cover with top crust. Trim edges of pastry; seal and crimp edges. Cut slits in top of crust for steam to escape. Sprinkle with 1 tablespoon sugar. Bake at 400F for 50 minutes or until brown.