Apple Cranberry Currant
Pie with Streusel Topping
What a perfect pie for Christmas or
Thanksgiving celebrations! Granny
Smith apples are a preferred apple
for pie, but I like to use a mix of
Granny Smith and Golden Delicious.
¼ cup brandy
¼ cup currants
1½ cup fresh or frozen cranberries,
rinsed and drained
1 ¼ cups sugar
3 T flour plus 1 cup flour, divided
1 T. lemon juice
1 T. orange zest
¾ tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. salt
6 cups apples, peeled, cored and
sliced ¼” thick
10” pie pastry for single crust pie
2/3 cup brown sugar
½ cup butter, cut into chunks
In a small bowl, combine brandy and
currants. Let stand for at least 1 hour
to plump up currants.
In a large bowl mix 1¼ cup sugar,
3 T. flour, lemon juice, orange zest,
cinnamon, nutmeg and salt. With
a slotted spoon, lift currants from
brandy. Reserve brandy and add
currants, cranberries and apples
to sugar mixture. Pour filling into
pie shell and drizzle with reserved
brandy.
In another bowl, mix 1 cup flour
and brown sugar. Add butter and
cut in with a pastry blender or fork
until mixture forms small lumps.
Sprinkle topping over filling. Set pie
in a foil lined baking pan. Bake at
375 degrees on bottom rack of oven
until juices bubble around edges and
through topping, 55 to 65 minutes.
If pie browns too quickly cover
loosely with foil. Serve warm or at
room temperature.
Trivia
Trivia
Winter Squash and Apple Soup
Soup is the perfect starter for the
Thanksgiving meal, especially when
using seasonal ingredients. This
soup from Saveur is light, bright
and fragrant. The fried mushroom
topping and spiced mint butter adds
a savory note and elegant presenta-
tion. The mushrooms are optional,
but the spiced mint butter is a must!
2 T. olive oil
1 large yellow onion, chopped
2 tsp. minced fresh ginger
2 cloves garlic, minced
1 tsp. ground turmeric
½ tsp. Chinese five-spice powder
2 acorn squash or 1 medium butter-
nut squash, ( about 1 ¾ lb.), peeled,
Eggplant
Sauce
seeded
and cut with
into Yogurt
½” cubes
2 tart apples, peeled, cored and cut
into ½” cubes
Salt and freshly ground pepper
4 cups vegetable stock
1 cup canola oil
1 cup thinly, julienne mushrooms
6 T unsalted butter
1 T fresh mint, minced
½ tsp. dried cumin
½ smoked paprika
(or regular paprika)
GILROY • MORGAN HILL • SAN MARTIN
FALL/HOLIDAY 2019
Heat olive oil in a 6-quart saucepan
over medium high heat. Add onion
and cook until lightly browned,
about 15 minutes. Add ginger,
garlic, turmeric, five-spice powder,
squash, apples and salt and pepper
to taste. Cook, stirring until fra-
grant, then add stock and bring to
a boil. Lower heat, cover, and cook
until apples and squash are tender,
about 15 minutes. Using a blender,
immersion blender or food proces-
sor, puree the soup then return to
the saucepan.
While soup is simmering, heat
canola oil in 2-quart saucepan (or
small fryer) to 350 degrees. Add
mushrooms and fry until browned
and crisp, about 3 minutes. Remove
mushrooms with slotted spoon to
paper towels and drain. Reserve oil
for another use.
In a small saucepan melt butter,
and add mint, cumin, paprika, salt
and pepper. Cook, stirring until but-
ter is melted and spices are fragrant.
To serve, ladle soup into bowls.
Drizzle each portion with some of
the spiced mint butter and crispy
mushrooms. Serves 6-8.
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