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Apple Currant Pie
Lemon rind provides zest in every bite.
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Part of the St.
Patrick's Day Menu. See directions to put a shamrock on top. |
| Quantity |
Ingredients |
Preparation Notes |
| 1 |
Recipe pie
crust for top and bottom |
- Peel and slice apples into thin slices
- Mix together cinnamon and sugar and set aside
- Place lower crust in baking pan
- Arrange 1/2 of apples in crust
- Sprinkle with half of the currants
- Sprinkle half of the cinnamon sugar mix
- Sprinkle with grated lemon rind
- Repeat apple and cinnamon sugar layer
- Cut butter into small pieces and place on cinnamon
sugar mix. If using water, sprinkle water over butter.
- Place second crust on top
- Crimp edges
- Cut a vent in the center. I use a shamrock
cookie cutter and then color the dough cut out with green food coloring or
green sugar and replace leaving a little gap around for the vent.
- Brush crust with milk
- Bake at 400 degrees (metal pans) or 375 (glass
pans) for 30 - 45 minutes until crust is golden brown and fruit is tender.
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| 1 1/2 lb |
Tart Cooking
Apples |
| 1/2 C |
Golden Currants |
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Fresh Grated
Lemon Rind or one small lemon |
| 6 Tbsp |
Sugar |
| 2 - tsp |
Cinnamon |
| 1 Tbsp |
Butter and 1
Tbsp Water or 2 Tbsp Butter |
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Milk to brush
on crust |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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