I tapped into my French heritage for this recipe by incorporating Calvados, an apple brandy from the Normandy region of France. A buttery crust balances out the sweet filling, making for an indulgent treat. —Nicole Jackson, Beverly, Massachusetts
Ingredients
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup cold butter
- 1/2 cup ice water
- filling:
- 1 cup raisins
- 1/2 cup apple brandy
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4 cups cubed peeled fresh pears
- 2 tablespoons lemon juice
- 2 tablespoons butter
Directions
- In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half so that 1 portion is slightly larger than the other; wrap each and refrigerate for at least 1 hour or until easy to handle.
- Meanwhile, preheat oven to 400°. In a small saucepan over low heat, cook raisins in brandy until raisins are plump, 13-15 minutes. Strain, reserving liquid. Set raisins aside.
- In a large bowl, combine sugar, flour, cinnamon, salt and nutmeg. Add pears, lemon juice, raisins and 1/2 teaspoon reserved liquid.
- On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edge loosely with foil.
- Bake until bubbly, 45-55 minutes. Cool on a wire rack for at least 30 minutes.
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