Food
Russian Apple Pie
By Yankee Magazine|Apr 21 2002|
Yield
8 servings
Ingredients
pastry for a 2-crust pie
8 large apples, peeled and sliced
1/2 cup raisins
1/2 cup sugar
2 tablespoons dry red wine
2 teaspoons grated orange rind
4 tablespoons chopped almonds
2 tablespoons cherry jam or currant jelly
Instructions
Line a 9-inch pie pan with pastry. Heat the oven to 350 degrees F.
In a medium saucepan combine the sliced apples, raisins, sugar, wine, orange rind, and almonds. Cook over low heat for 15 minutes, gently stirring once or twice. Remove from the heat and stir in the jam or jelly. Cool.
Spoon the cooled mixture into the bottom crust and cover with a top crust. Bake for 45 minutes.
I liked the idea of pre-baking the ingredients before making the pie – this gives density to the pie, making it easier to slice and serve as well as eliminating any potential juicy mess and dissappointing air pockets. I have made this pie a few times and for different family occasions, and each time I make it I get good feedback. I also like to try using different ingredients in addition to apples: pecans, honey, peach syrup, dried cranberries, and even blueberries (don’t cook these with the other ingredients – instead: add them to the top of the mixture after it’s been placed in the pie crust – otherwise they will cook away.)