APPLE RAISIN PIE RECIPES
APPLE RAISIN PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Whenever I serve this pie, someone at the table usually asks for a second piece. It has old-fashioned goodness and a delicious, crunchy topping. —Arnold Beatley, Portola, California
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 625 calories, FatContent 31g fat (14g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 293mg sodium, CarbohydrateContent 83g carbohydrate (43g sugars, FiberContent 3g fiber), ProteinContent 6g protein.
RAISIN PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
To top off many meals, Mother baked an amazing array of pies—there was something to satisfy everyone's tastes. Besides my favorite—this Raisin Pie recipe—there was one each of pumpkin, mincemeat, pecan, apple and cherry. We had scrumptious leftovers for days! —Patricia Baxter, Great Bend, Kansas
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a saucepan, stir together sugar and flour. Add water and mix well. Stir in raisins, salt and cinnamon; cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat and stir in butter. Pour into a pastry-lined 9-inch pie plate. Top with lattice crust, or cover with top crust and cut slits for steam to escape. Bake until crust is golden brown, about 45 minutes.
Nutrition Facts : Calories 467 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 367mg sodium, CarbohydrateContent 82g carbohydrate (50g sugars, FiberContent 2g fiber), ProteinContent 3g protein.
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In 2013, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood. This recipe is adapted from hers, for a plain apple pie. It benefits from heeding her advice to pre-cook the filling before baking. “Apple pies that have crunchy, raw apples in them are a pet peeve of mine,” Ms. Baldwin said. Peel and core the fruit, cut it into slices, then macerate them in a plume of sugar. Cook these soft with a splash of acid (like lemon juice or cider vinegar) and a hint of cinnamon and allspice, then add some starch to thicken the whole. Allow the mixture to cool completely before using it in the pie. (For everything you need to know to make the perfect pie crust, visit our pie guide.)
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