Excellent liqueur to consume at Christmas or give as gifts. The best way to make cranberry loaves is with cranberry solids. Excellent when combined with soda water and orange juice.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 30 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- cooking spray
- 4 apples – peeled, cored and sliced, peel reserved
- ½ cup white sugar
- ½ cup light brown sugar
- ½ cup water
- ¼ cup brandy
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 pastry for 9-inch double-crust pie
- ½ (8.5 ounce) package corn muffin mix (such as Jiffy®)
- ¼ cup milk
- 4 nectarines, peeled and sliced
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch deep-dish pie plate.
- Combine apple peels, white sugar, brown sugar, water, brandy, cinnamon, and vanilla extract in a saucepan; bring to a boil. Reduce temperature and simmer until fragrant, about 5 minutes. Remove apple peels with a fork.
- Roll 1 crust into a 12-inch circle; place in the prepared pie plate. Roll out second crust into a 10-inch circle. Cut a few slits in the center to vent steam.
- Mix corn muffin mix and milk in a bowl. Pour into pie plate.
- Bake in the preheated oven for 5 to 8 minutes. Remove from oven. Layer apple slices and nectarine slices on top. Pour sugar mixture slowly over fruit; cover with second crust. Press crusts together to seal; flute edges.
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until top crust is golden brown, 35 to 45 minutes. Let cool to room temperature before slicing, about 1 hour.
- Cook’s Notes:
- I used a mixture of Gala, Golden Supreme, and Empire apples. Save the skins for another use!
- Make sure the nectarines (white or yellow flesh) are still slightly firm.
- I prefer to use Kraken Black Spiced Rum(R) in this pie.
Nutrition Facts
| Calories | 366 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 365 mg |
| Sugars | 40 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Wow! I have made pies for years so when I read through this one and saw the jiffy corn mix poured into the bottom I was skeptical as I’d never made a pie that way. It made a lovely base for the fruit, so thumbs up for that step. I needed to use up some apples and nectarines; came across this by doing a search with those ingredients. So glad I did!! I used a Pillsbury pie crust and had to make my own jiffy corn mix(found it online). Followed the recipe as written. The only hiccup I had was the baking of the lower crust with the muffin mix for 5 to 8 minutes. Go for the 5, I over baked it a little and it wouldn’t press into the top crust so next time I’ll lessen that a little but it didn’t affect the taste or appearance of the pie. I also loved the flavor that the apple peels gave to the sugar mixture that was poured over the fruit. We did not find it to be too sweet. I used my food processor to slice the apples and nectarines thin, that’s the way we like our apples in pies Served with vanilla ice cream. I had to go back for a second little piece it was so good! Five stars!
Very delicious ??. Next time I will cut back the sugar a bit.