Apple Pie with Currants and Almonds

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By: Andrew Chase

This is my favourite version of apple pie, perfect after an apple-picking excursion. If you like sweet pie, add up to 1/4 cup/60 mL more granulated sugar to the filling.

Ingredients

1/2 cup (125 mL) currants; 2 tbsp (30 mL) rum, brandy, cider or apple juice; 1/2 cup (125 mL) sliced or slivered almonds
Buttery Pie Pastry:: 7 cups (1.75 L) thinly sliced peeled tart apple; 1/4 cup (60 mL) granulated sugar; 1/4 cup (60 mL) dark brown sugar; 3 tbsp (45 mL) all-purpose flour; 1 tsp (5 mL) lemon rind; 1 tbsp (15 mL) lemon juice; 1/2 tsp (2 mL) cinnamon; 1/4 tsp (1 mL) nutmeg; Pinch salt; 2 tbsp (30 mL) unsalted butter, diced; 1 tbsp (15 mL) whipping cream, milk or egg wash; 2 tsp (10 mL) coarse brown sugar or white sugar

Preparation

Soak currants in rum for at least 30 minutes or overnight.

In dry skillet over medium-low heat, toast almonds until golden; let cool.

On lightly floured surface, roll out each disc of dough into circle scant 1/4 inch/5 mm thick. With one, line 9-inch/23 cm pie plate, trimming 3/4 inch/2 cm beyond edge.

In large bowl, toss together apples, currant mixture, almonds, granulated and brown sugars, flour, lemon rind and juice, cinnamon, nutmeg and salt; scrape into pie shell. Dot with butter. Top with remaining circle of dough, trimming 3/4 inch/2 cm beyond edge; press dough together, fluting edge. Cut 3 or 4 steam vents in top. Brush with cream and sprinkle with sugar.

Bake in bottom third of 425F/220C oven for 15 minutes; reduce heat to 350F/180C and bake until pastry is golden and filling is bubbling, 40 to 50 minutes (if top is sufficiently browned but filling isn't bubbling, cover loosely with foil and continue baking).

Makes 8 to 12 servings.

Serving(s): 8 to 12

Nutritional Information
Per each of 12 servings: about
Calories	383
Protein	5 g
Fat (total)	20 g
Sat. Fat	10 g
Carbohydrate	47 g
Fibre	3 g
Cholesterol	70 mg
Sodium	51 mg
Calcium	3 % RDI
Iron	15 % RDI
Vitamin A	13 % RDI
Vitamin C	5 % RDI
Folate	32 % RDI

Also in this menu:

5 fabulous fall pies

Source

Homemakers Magazine: October 2007

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