Ingredients
- 1 Recipe pie crust for top and bottom
- 1 1/2 lb Tart Cooking Apples
- 1/2 C Golden Currants
- Fresh Grated Lemon Rind or one small lemon
- 6 Tbsp Sugar
- 2 tsp Cinnamon
- 1 Tbsp Butter and 1 Tbsp Water or 2 Tbsp Butter
- Milk to brush on crust
Servings:
Instructions
- Peel and slice apples into thin slices
- Mix together cinnamon and sugar and set aside
- Place lower crust in baking pan
- Arrange 1/2 of apples in crust
- Sprinkle with half of the currants
- Sprinkle half of the cinnamon sugar mix
- Sprinkle with grated lemon rind
- Repeat apple and cinnamon sugar layer
- Cut butter into small pieces and place on cinnamon sugar mix. If using water, sprinkle water over butter.
- Place second crust on top
- Crimp edges
- 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.
- Brush crust with milk
- Bake at 400 degrees (metal pans) or 375 (glass pans) for 30 - 45 minutes until crust is golden brown and fruit is tender.
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