Brandy and raisin apple pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Double crust pastry for 9\" pie; unbaked | ||
| ½ | cup | Raisins |
| 3 | tablespoons | Brandy |
| 5 | larges | Apples |
| 1 | cup | Sugar |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| 3 | tablespoons | Butter |
Directions
Heat raisins and brandy in saucepan over Low heat. Peel and core apples.
Slice into bowl and toss with sugar, cornstarch, lemon juice and spices.
Stir in raisins and brandy. Pour into pie shell and dot with butter. Put on top crust and slit for steam. Bake at 350 F. for 45-50 minutes. Recipes from (Carole) Eberly's Edibles in Lansing CityLimits magazine, Oct. '97 MC formatting by bobbi744@...
Recipe by: Lansing CityLimits Mag. 10-'97, (Carole) Eberly's Edibles Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 25, 1998
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