Brandy Raisin Apple Pie from Algie Petrere - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Brandy Raisin Apple Pie from Algie Petrere

1/4 cup raisins
1/4 cup brandy
Pastry for double-crust 9-inch pie
6 granny smith apple (5-7, depending on size)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
dash salt
1 tablespoon butter or margarine

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 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 slices in top of crust for steam to escape.  Bake at 400 degrees for 50 minutes of until golden brown.
Powered by Frankly