Apple Currant Pie
Lemon rind provides zest in every bite. Part of the St. Patrick's Day Menu. See directions to put a shamrock on top.
Ingredients
  • 1 Recipe pie crust for top and bottom
  • 1 1/2lb Tart Cooking Apples
  • 1/2C Golden Currants
  • Fresh Grated Lemon Rind or one small lemon
  • 6Tbsp Sugar
  • 2tsp Cinnamon
  • 1Tbsp Butter and 1 Tbsp Water or 2 Tbsp Butter
  • Milk to brush on crust
Instructions
  1. Peel and slice apples into thin slices
  2. Mix together cinnamon and sugar and set aside
  3. Place lower crust in baking pan
  4. Arrange 1/2 of apples in crust
  5. Sprinkle with half of the currants
  6. Sprinkle half of the cinnamon sugar mix
  7. Sprinkle with grated lemon rind
  8. Repeat apple and cinnamon sugar layer
  9. Cut butter into small pieces and place on cinnamon sugar mix. If using water, sprinkle water over butter.
  10. Place second crust on top
  11. Crimp edges
  12. Cut a vent in the center. I use a shamrock cookie cutter and then color the dough cut out with green food coloring or green sugar and replace leaving a little gap around for the vent.
  13. Brush crust with milk
  14. Bake at 400 degrees (metal pans) or 375 (glass pans) for 30 - 45 minutes until crust is golden brown and fruit is tender.