Brandied Winter Fruit Pie With Hard Sauce Recipe

Ingredients

1

                        box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

1

medium seedless orange, finely chopped (including peel)

2

tablespoons lemon juice

1

cup chopped dried peaches

1

cup dried currants

1

cup muscat raisins

1/2

cup brandy

1/2

cup sugar

2

tablespoons tapioca

2

cups powdered sugar

1/2

cup margarine or butter, softened

1

tablespoon hot water

2

tablespoons brandy or bourbon

Preparation

Heat oven to 400°F. Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.

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.

Bake at 400°F. for 35 to 45 minutes or until crust is golden brown and filling bubbles. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 1 hour.

Meanwhile, in small bowl, combine all sauce ingredients; beat at high speed until well blended. Cover; refrigerate until serving time. Serve over warm pie.