• 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

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

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