Food > Recipe Directory > Courses/Meal Type > Dessert > Apple Pie with Currants and Almonds

Apple Pie with Currants and Almonds Recipe

Apple Pie with Currants and Almonds

Homemakers Best Tested
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
Pastry : 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

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Source

Homemakers Magazine: October 2007

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