Brandy Raisin-Apple Pie

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1 1⁄2 hours 1 9-inch pie Print RecipeEmail Recipe


6 granny smith apples (or other variety sour apples)
1⁄4cupbrown sugar (firmly packed)
2tablespoonall-purpose flour
1 1⁄4teaspoonground cinnamon
1tablespoonbutter (or margarine)
1tablespoonsugar (for sprinkling)
  pie pastry


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.

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