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Recipe originally from Bon Appetit | November 1999 and is a favorite at the Pie Hole!


  • 1/2 cup applejack brandy or brandy
  • 1/2 cup dried currants
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 5 tablespoons unsalted butter
  • 1 1/4 pounds Granny Smith apples, peeled, quartered, cored, cut into 1/3-inch-thick wedges
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 pound firm but ripe Bartlett pears, peeled, cored, cut into 1/3-inch-thick wedges
  • 2 tablespoons cornstarch
  • 3/4 cup (packed) golden brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup whipping cream
  • 3/4 cup coarsely chopped
  • lightly toasted walnuts
  • 1 Cinnamon Pastry Crust, chilled (see recipe below)
  • Vanilla ice cream


  • Directions:
  • Position rack in center of oven and preheat to 350F.
  • Mix applejack brandy, dried currants, fresh lemon juice and vanilla extract in large bowl. Let mixture stand 15 minutes.
  • Cook 3 tablespoons unsalted butter in heavy large skillet over medium heat until pale golden, about 3 minutes.
  • Add apple wedges, ground cinnamon and ground nutmeg. Saute until apple wedges are crisp-tender, about 12 minutes.
  • Add apple mixture, pear wedges and 2 tablespoons cornstarch to currant mixture; toss to coat.
  • Mix golden brown sugar, corn syrup, whipping cream and remaining 2 tablespoons unsalted butter in heavy small saucepan.
  • Boil over medium-high heat until slightly thickened, stirring until sugar dissolves, about 5 minutes. Stir in chopped walnuts.
  • Add to fruit mixture. Toss to coat.
  • Transfer warm filling to prepared crust. Bake 30 minutes.
  • Tent pie with foil.
  • Bake pie until apples and pears are tender and liquid bubbles thickly, about 45 minutes longer.
  • Cool pie on rack. Serve warm or at room temperature with ice cream.

Categories: Dairy  Dessert  Fruit  Fruity  North American  Oven  Pie  Snack  Stove  Sweet 

Author Credit: Bon Appetit

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