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Brandied Winter Fruit Pie with Hard Sauce

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Brandied Winter Fruit Pie with Hard Sauce
  • Prep 20 min
  • Total 2 hr 5 min
  • Servings 8
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Looking for a fruit dessert using Pillsbury™ pie crusts? Then try this delicious pie that's topped with hard sauce - a wonderful treat.
Nov 22, 2010

Ingredients

  • Crust
  • 1 pkg Pillsbury™ Refrigerated Pie Crusts, softened as directed on box
  • Filling
  • 1 medium seedless orange, finely chopped (including peel)
  • 2 tbsp (25 mL) lemon juice
  • 1 cup (250 mL) chopped dried peaches
  • 1 cup (250 mL) dried currants
  • 1 cup (250 mL) muscat raisins
  • 1/2 cup (125 mL) brandy
  • 1/2 cup (125 mL) granulated sugar
  • 2 tbsp (25 mL) tapioca
  • Hard Sauce
  • 2 cups (500 mL) icing sugar
  • 1/2 cup (125 mL) margarine or butter, softened
  • 1 tbsp (15 mL) hot water
  • 2 tbsp (25 mL) brandy or bourbon

Steps

  • 1
    Heat oven to 400ºF. Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.
  • 2
    In large bowl, combine all filling ingredients; mix well. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust. Cover crust edge with 2 to 3-inch wide strips of foil to prevent excessive browning; remove foil during last 10 minutes of baking.
  • 3
    Bake at 400ºF. for 35 to 45 minutes or until crust is golden brown and filling bubbles. Cool 1 hour.
  • 4
    Meanwhile, in small bowl, combine all sauce ingredients; beat at high speed until well blended. Cover; refrigerate until serving time. Serve over warm pie.

Nutrition Information

No nutrition information available for this recipe
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