Brandied Winter Fruit Pie with Hard Sauce

Looking for a fruit dessert using Pillsbury® pie crusts? Then try this delicious pie that’s topped with hard sauce - a wonderful treat. MORE+ LESS-

By Pillsbury Kitchens

October 29, 2010

Crust

box Pillsbury™ refrigerated pie crusts, softened as directed on box

medium seedless orange, finely chopped (including peel)

tablespoons lemon juice

cup chopped dried peaches

cup dried currants

cup muscat raisins

1/2

cup brandy

1/2

cup sugar

tablespoons tapioca

cups powdered sugar

1/2

cup margarine or butter, softened

tablespoon hot water

tablespoons brandy or bourbon

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1

Heat oven to 400°F. 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.
3

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.
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.

Hard sauce is known in England as brandy butter. The mixture is beaten together and then refrigerated until firm.
Muscat raisins are dried muscat grapes. The raisins are larger and slightly less sweet than regular raisins.
Regular raisins can be used in place of the muscat raisins.