Apple Pie with Currants and Almonds
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.
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