Recipe information
Yield
Makes 8 servings
Ingredients
1
1
2
2
5
1
1
1
1
2
3
1
1
3
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Preparation
Step 1
Position rack in center of oven and preheat to 350°F. Mix applejack brandy, dried currants, fresh lemon juice and vanilla extract in large bowl. Let mixture stand 15 minutes.
Step 2
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. Sauté until apple wedges are crisp-tender, about 12 minutes. Add apple mixture, pear wedges and 2 tablespoons cornstarch to currant mixture; toss to coat.
Step 3
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.
Step 4
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.
Step 5
Cool pie on rack. Serve warm or at room temperature with ice cream.