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BRANDY APPLE PIE 10 to 12 c. (4 lb.) pared, cored thinly sliced tart apples 2 Tbsp. lemon juice 1 (12 oz.) jar apricot jam 2/3 c. sugar 1/4 c. cognac or brandy 4 Tbsp. butter or margarine 1 Tbsp. grated lemon peel 1/4 tsp. nutmeg 1/4 tsp. cinnamon 1/4 c. seedless raisins 1 unbaked 9-inch pastry shell In small bowl combine 3 cups sliced apples with lemon juice; toss lightly. Set aside. Remaining apples in medium saucepan with 1/4 cup apricot preserves, 1/3 cup sugar, cognac or brandy, butter, lemon peel, spices and raisins. Bring to boiling, stirring. Reduce heat and simmer, uncovered, stirring occasionally 30 to 35 minutes just until applesauce consisten- cy. Cool 30 minutes. Preheat oven to 375 degrees. Pour warm apple- sauce mix into bottom of unbaked pie shell. Remaining apple slices attractively on top. Sprinkle with 4 tablespoons sugar. Bake 25 to 30 minutes until pastry is brown and apple slices are tender and glazed. Transfer to rack. In saucepan heat remaining apricot preserves with rest of sugar, stirring until preserves melted. Remove from heat. Brush over top of apples. Serve warm with whipped cream or vanilla ice cream. Makes 6 to 8 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |