• 1 lb. apples (about 2 large apples), peeled, cored, and diced into ½-inch cubes
• ¾ cup (4 oz.) currants
• ¾ cup (4 oz.) golden raisins
• ½ cup (2 oz.) walnuts, lightly toasted and coarsely chopped
• ¼ cup (1.75 oz.) light brown sugar, packed
• ¼ cup (2 fluid oz.) brandy
• ½ cup (4 fluid oz.) apple cider
• 2 T molasses
• 1 T freshly squeezed lemon juice
• 1 tsp. lemon zest, finely chopped
• 1 tsp. pumpkin pie spice
• ⅛ tsp. salt
• 2 disks pie dough
Melt the butter in a large, heavy saucepan over medium heat. Add the remaining ingredients except for the pie dough, stirring well to combine and evenly distribute the liquids and spices. Bring the mixture to a boil; then turn down the heat to low. Cover, and simmer until the apples are soft, about 20 minutes. Let the mixture cool before pureeing half of it in a food processor or blender. Add the pureed portion back to the chunky mixture and chill completely before filling the pie.
Using one pie dough disk, form and bake the piecrust. Preheat the oven to 375°F. Roll out the second pie dough disk and cut into lattice strips. Pour the apple mixture into the piecrust and top with the lattice strips. Bake for 30 minutes, then rotate the pan and lower the oven temperature to 350°F. Bake for 30 minutes more, until the crust is a rich golden brown and the filling is bubbling. Serves 8.
From The Grand Central Baking Book: Breakfast Pastries, Cookies, Pies, and Satisfying Savories from the Pacific Northwest's Celebrated Bakery by Piper Davis with Ellen Jackson, courtesy of Ten Speed Press, a division of Random House, Inc., .