Brandied Apple Pie

Prep Time: 1½  Hours
Yields: One Pie

Comment:
Apple pies are often seen as the perfect dessert for family gatherings and holiday dinners. The addition of brandy-soaked raisins to Algie Petrere’s winning recipe gives this pie an added holiday flair.

Ingredients:
6 Granny Smith apples
½ cup golden raisins
¼ cup brandy
2 (9-inch) refrigerated pie crusts
½ cup sugar
¼ cup firmly packed light brown sugar
2 tbsps all-purpose flour
1¼ tsps ground cinnamon
¼ tsp apple pie spice
pinch of salt
1 tbsp butter
1 egg
¼ cup milk

Method:
Combine raisins and brandy in a jar, cover, shake well and refrigerate overnight. When ready to cook pie, drain and set aside. Preheat oven to 400º F. Line a 9-inch pie pan with one of the pasty halves and set aside. Peel and core apples, then thinly slice. NOTE: You can also use prepared frozen apple slices if you wish. In a large bowl, combine sugar, brown sugar, flour, cinnamon, apple pie spice and salt. Whisk well to remove lumps. Blend in raisins and apples. Spoon the mixture into the pastry-lined pie pan, dot with butter. Whisk egg and milk together in small bowl to create egg wash. Using a pastry brush, dampen the edge of the filled pie crust with the egg wash. Cover with second pastry half, pinching two together to seal nicely and create a decorative edge. Cut small slits in top of crust for steam to escape. Brush top crust completely with egg wash and sprinkle with 1 tbsp white sugar. Bake for one hour or until golden brown. Allow pie to rest one to 2 hours prior to cutting.