Autumn Apple~Currant Pie

Autumn is literally around the corner--Thursday, September 22nd, and I couldn't help but think about autumn in the Pacific Northwest where we lived for 12 years.  Apples were so abundant and there were so many new varieties than what I was used to in the East.  Apple Pie was always on the menu for this season, along with Pumpkin, Apple Cranberry,  and Pear; why not start the season off.

Apples are not indigenous to North America, but rather were brought to our country by colonists (aren't we happy for immigrants!). Originally they were cultivated in central Asia and brought to Europe by explorers.  Of course, as children we all heard the story of Johnny Appleseed (aka John Chapman) who introduced apple trees to large parts of Pennsylvania, Ontario, Ohio, Illinois, and Indiana from September 26, 1774 to March 18, 1845.  There are more than 7,500 cultivars of apples, but today, Granny Smith was my choice.

Autumn Apple~Currant Pie
1 cup currants (or raisins)
1/4 cup bourbon, whiskey, or apple cider

Slightly warm the "booze" or apple cider in the microwave and pour over the dried fruit in a small bowl.  Cover and let stand 30 minutes or even overnight.

Prepare your favorite 10-inch pie crust, or a 9-inch deep dish crust.  I did the deep dish. Place in the refrigerator while you peel the apples.

6-7 Granny Smith apples (depending on how small/large they are), peeled, cored, and sliced

In a large bowl, mix:
1 1/2 cups granulated sugar
1/2 cup King Arthur all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground cardamon
1/4 tsp. salt

Preheat oven to 375F-degrees. Add the apples to this mixture, then using a slotted spoon, add the currants.  Mix well and spoon filling into the unbaked pie pastry.  Drizzle evenly with reserved Whiskey/Bourbon/or Cider.

Streusel Topping:

1 cup King Arthur all-purpose flour

2/3 cup firmly packed light brown sugar

1/2 cup (1 stick) cold butter, cut into 1/2-inch pieces

Mix the flour and brown sugar together in a medium bowl, then use a pastry blender to cut in the butter.  You can also rub with your fingers until small lumps develop.

Sprinkle topping over filling.

Very Important--set pie on a baking pan and bake in the preheated oven for 55 to 65 minutes.  Cover loosely with foil if the pie crust browns too quickly.  Pie is done when apples are tender and juices bubble on top.

When I bake pies, I use this ingenious pie baking round that I purchased at Sur La Table, but you can also find it at Williams~Sonoma.  As you can see, the juices bubble over and it's much easier to clean up a baking sheet rather than your oven! I love that the bottom of your pie plate still gets the direct heat it needs to brown your crust.

 Harvest time has begun and I'm sure you'll be seeing lots of apples at the farm stands and grocery stores.  My mother always said, "an apple a day, keeps the doctor away."  I don't know about that, but I do know this is one great pie! Enjoy!