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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Fruit / Difficulty: Easy / Number of Servings: 0 |
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Ingredients: 2 Ounce(s) curry 1/4 brandy 1 1/2 cranberries 151/193 Pound(s) sugar 148/227 Pound(s) flour 1 orange zest 1/8 Ounce(s) cinnamon 1/2 nutmeg 417/10000 Ounce(s) salt 6 sliced granny smith apple 1 pie crust 839/2413 Pound(s) brown sugar 163/625 Pound(s) chopped butter |
Directions: in a small bowl combine brandy and currants for 1 hour or until plump.
in a small bowl combine the 1 1/4 cups sugar, 6 tablespoons of flour, orange peel, cinnamon, nutmeg and salt. with a sloted spoon, lift currant from brandy, reserve the brandy. add the currants, cranberries and apples to the sugar mixture and mix well. pour the filling into the pie crust. pour the reserve brandy over the mixture.
mix 1 cup flour and brown sugar, add the chopped butter and pulse in the food processor until small lumps appear. sprinkle evenly over the apple mixture.
bake on the bottom rack at 375 for 55 to 65 minutes. cool completely before serving
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Success Hints
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Use unswee Apple and green tomato relish MEASURE prepared fruit, vegetables, vinegar and spices into a large saucepan.
MEASURE sugar and set aside. COMBINE fruit pectin crystals with 1/4 cup of measured sugar. STIR pectin mixture into fruit and vegetable mixture.
PLACE saucepan over high heat a German apple cake Combine all ingredients in large mixing bowl. Beat on low speed with electric mixer until blended, then increase speed to medium-high and
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