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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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BRANDY RAISIN APPLE PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Looney Estate in Addison, Texas in 1992. Ingredients:
1/4 cup raisins |
1/4 cup brandy |
2 pie crusts |
6 granny smith apples |
1/2 cup granulated sugar |
1/4 cup firmly packed brown sugar |
2 tablespoons all purpose flour |
1-1/4 teaspoons ground cinnamon |
1/8 teaspoon salt |
1 tablespoon butter |
1 tablespoon granulated sugar |
Directions:
1. Combine raisins and brandy in a jar then cover and refrigerate overnight.
2. Drain and set aside.
3. Line a 9 pie plate with a prepared piecrust then set aside.
4. Peel and core apples then slice thinly.
5. Combine 1/2 cup sugar, brown sugar, flour, cinnamon and salt then stir to remove lumps.
6. Stir in raisins and apples then spoon into pie crust and doth with butter then cover with top crust.
7. Trim edges then seal and crimp edges.
8. Cut slits in top of crust for steam to escape then sprinkle with 1 tablespoon sugar.
9. Bake at 400 for 50 minutes then cool completely or serve warm with ice cream.
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