Best 17 Appleraisin Pie Recipes

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With the onset of fall, the crisp air fills with the tantalizing aroma of freshly-baked apple-raisin pie. This classic dessert is a delightful symphony of flavors, featuring a flaky crust, tender apples, plump raisins, and a hint of cinnamon and nutmeg. Whether you're entertaining guests or indulging in a cozy family meal, apple-raisin pie is a surefire hit that will leave everyone asking for seconds. In this article, we'll guide you through the process of creating the perfect apple-raisin pie, complete with tips for selecting the best apples and raisins, preparing the perfect crust, and achieving that golden-brown crust that everyone loves.

Let's cook with our recipes!

APPLE RAISIN PIE



Apple Raisin Pie image

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

Time 1h5m

Yield 4 servings.

Number Of Ingredients 9

1 sheet refrigerated pie pastry
2 medium tart apples, peeled and thinly sliced
1 tablespoon plus 1/2 cup sugar, divided
1-1/2 teaspoons ground cinnamon
1/2 cup all-purpose flour
1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup butter, melted
2 tablespoons beaten egg

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, Fat 31g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 293mg sodium, Carbohydrate 83g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.

APPLE RAISIN PIE



Apple Raisin Pie image

I have not made this pie but this sounds delicious. I plan on making this for Easter dinner, I can't wait. Just the thought of apple pie sounds great but then throw in the raisins.....superb. Let me know what you think, I know I can't wait.

Provided by mommyoffour

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

2/3 cup sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
6 cups apples, peeled and cored
1/2 cup raisins
1 tablespoon lemon juice
1 (9 inch) pastry for double-crust pie
1 tablespoon margarine

Steps:

  • Mix first 3 ingredients.
  • Toss with apples and lemon juice.
  • Add raisins.
  • Toss again.
  • Place in pastry lined pie plate.
  • Dot with margarine.
  • Cover with top crust.
  • Seal and flute edge.
  • Cut slits in top.
  • Bake at 425 for 50 munutes until browned.

OLD FASHIONED RAISIN PIE I



Old Fashioned Raisin Pie I image

This recipe was given to me 41 years ago by my husband's grandmother.

Provided by Linda

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Yield 8

Number Of Ingredients 9

2 cups raisins
2 cups water
½ cup packed brown sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon distilled white vinegar
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
  • Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
  • Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 64.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 324.7 mg, Sugar 34.9 g

APPLE SLAB PIE



Apple Slab Pie image

A good choice if the school or church asks you to bring dessert. Kind of like Dutch apple pie.

Provided by Marsha Crom

Categories     Desserts     Pies     Slab Pie Recipes

Time 1h30m

Yield 15

Number Of Ingredients 17

1 ½ cups all-purpose flour
1 ½ tablespoons white sugar
½ cup shortening
¼ teaspoon salt
½ teaspoon baking powder
2 egg yolks, beaten
4 tablespoons water
8 apples - peeled, cored and cut into thin wedges
2 tablespoons lemon juice
2 tablespoons all-purpose flour
1 ¾ cups white sugar
½ teaspoon ground cinnamon
2 tablespoons butter
1 cup all-purpose flour
1 teaspoon ground cinnamon
⅔ cup brown sugar
⅔ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix into flour until it forms a ball. Roll out to fit the bottom of a 10x15 inch pan.
  • In a large bowl, combine apples, lemon juice, 2 tablespoons flour, sugar and cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.
  • In a medium bowl, combine 1 cup flour, 1 teaspoon cinnamon, 2/3 cup brown sugar and 2/3 cup butter. Cut in the butter until crumbly, then sprinkle over apples.
  • Bake in the preheated oven for 60 minutes, or until topping is golden brown.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 61.5 g, Cholesterol 53.1 mg, Fat 17.5 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 8.1 g, Sodium 124.9 mg, Sugar 41.8 g

AARRGH PIE (APPLE AND RHUBARB-RAISIN GOOD HOMEMADE PIE)



AARRGH Pie (Apple and Rhubarb-Raisin Good Homemade Pie) image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 14

1 package (14 oz.) frozen rhubarb slices-defrosted
6 granny smith apples, peeled and sliced thin
1 cup raisins
1 tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon allspice
2 cups sugar
1/4 cup flour
1 pre-made deep-dish pie crust
1/4 cup sugar
1/2 cup flour
1/4 cup butter

Steps:

  • Preheat oven to 400 degrees F. Place rhubarb, apple slices, and raisins in bowl. Add lemon juice and spices. Allow to sit for 10 minutes. Then, add sugar and mix thoroughly. Add 1/4 cup flour and mix well. Ingredients make be a little juice, but that's okay. Add to pie shell.
  • In separate bowl, add 1/4 cup sugar and 1/2 cup flour. Mix well. Using a fork, cut in the 1/4 cup butter. Mix well; until crumbly. Add to top of pie mixture.
  • Bake in oven until crust is golden brown, about 1 hour. Serves with Cool Whip or ice cream. Enjoy.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

DEEP DISH APPLE-RAISIN PIE



Deep Dish Apple-raisin Pie image

The addition of raisins to this wonderful apple pie makes this even more special...A fantastic-tasting pie! (Prep time does not include making the pastry)

Provided by Kittencalrecipezazz

Categories     Pie

Time 55m

Yield 1 9inch pie

Number Of Ingredients 11

2 1/2 lbs golden delicious apples, peeled and thinly sliced (6-7)
1/2 cup raisins
1/4 cup packed brown sugar
2 tablespoons flour
2 tablespoons orange juice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 pinch ground cloves
2 tablespoons cold butter, cut into very small pieces
1 pastry dough, for a double pie (9-inch)

Steps:

  • Heat oven to 400 degrees (bottom rack).
  • In a large bowl, combine apples, raisins, sugar, flour, cinnamon, nutmeg, salt and cloves.
  • Mound mixture in prepared unbaked pastry shell; dot with small pieces of butter.
  • Cover the filling with top pie crust; seal, and flute edges.
  • Cut several vents/slits in top crust to vent out steam.
  • Place on a cookie sheet if desired to prevent spills.
  • Bake for 50-60 minutes, or until crust is golden, and apples are tender.
  • Cool at least 30 minutes before serving.

CHRISTINA'S APPLE RUM RAISIN PIE



Christina's Apple Rum Raisin Pie image

Provided by Food Network

Time 2h25m

Yield 8 servings

Number Of Ingredients 11

2 cups all-purpose flour, plus additional for rolling dough
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup cold unsalted butter, cut into small pieces
1/4 cup ice water, as needed
1/2 cup raisins
1/2 cup rum
1 (21-ounce) can prepared apple pie filling
1 (3-ounce) package strawberry flavored gelatin (1/2 cup)
2 tablespoons prepared vanilla icing, optional

Steps:

  • Preheat the oven to 425 degrees F.
  • To make the crust: Sift the flour, sugar, salt, and cinnamon into a medium-size mixing bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until coarse crumbs form. Mixing with a fork, add ice water, 1 tablespoon at a time, just until the dough holds together. Press the dough into a ball and divide in 1/2. Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
  • To make the filling: Put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum. Pour rum over raisins and let stand at least 1 hour. Strain, return raisins to the bowl and stir in pie filling. Set aside.
  • On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate. Pour in the filling and sprinkle the gelatin over the top. Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal. Trim and crimp the edges. Pierce the top of the pie in a few places with a fork to make steam vents.
  • Bake for 10 minutes and then reduce oven to 325 degrees F. and bake until crust is browned, about 45 minutes. Place on a rack to cool. If using icing, heat it in the microwave just until melted, then drizzle over the pie. Cut into wedges and serve.

Nutrition Facts : Calories 419 calorie, Fat 18 grams, SaturatedFat 11 grams, Fiber 2 grams

DEEP DISH APPLE RAISIN PIE



Deep Dish Apple Raisin Pie image

Deep Dish Apple Almond Raisin Pie

Provided by EAT SMARTER

Categories     Dessert

Time 1h30m

Yield 1

Number Of Ingredients 19

150 grams Pastry flour
100 grams ground almonds
1 egg
60 grams butter
80 grams sugar
1 pinch salt
800 grams firm Apple
1 lemon (juiced)
75 grams Rum raisin
200 grams Crème fraiche
4 eggs
100 milliliters Whipped cream
70 grams sugar
1 tsp grated Lemon peel
1 pinch cinnamon
butter (for the baking pan)
1 egg white (for brushing)
powdered sugar (for dusting)
2 Tbsps toasted slivered almonds

Steps:

  • Preheat the oven to 180°C (approximately 350°F).
  • For the dough, mix all the ingredients together until smooth.Wrap in plastic wrap and refrigerate for 30 minutes.
  • Roll out the dough larger than the springform pan, butter the pan and line with the dough. Form a high edge which overlaps somewhat.
  • Peel the apple, cut into quarters, remove the core, then cut into eighths. Immediately sprinkle with lemon juice and mix with the raisins.
  • Arrange the apples in the prepared baking pan.
  • For the filling, stir the crème fraîche with the eggs, cream, sugar, lemon peel and cinnamon and pour over the apples.
  • Form a decorative edge with the overhanging dough, brush with a little egg white and press completely flat with a fork.
  • Bake the pie in the preheated oven, remove and let cool briefly. Remove from the mold and cool for another 40-50 minutes. Dust with powdered sugar and serve sprinkled with flaked almonds.

APPLE-RAISIN CINNAMON BUN PIE



Apple-Raisin Cinnamon Bun Pie image

There's more than meets the eye in this tricky pie. At first glance, it looks like a pan full of cinnamon buns, but cut into it and there's apple pie filling underneath! Big and little kids can help with measuring ingredients and even rolling out the dough (though parents should be nearby in case they need help).

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 15

One 14-ounce package refrigerated rolled pie dough
3 tablespoons all-purpose flour, plus more for dusting
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/3 cup dark raisins
1/3 cup golden raisins
4 pounds mixed apples, such as Granny Smith, Golden Delicious and McIntosh
4 pounds mixed apples, such as Granny Smith, Golden Delicious and McIntosh
Juice of 1 lemon
1/2 teaspoon freshly grated nutmeg
Pinch kosher salt
1 large egg, lightly beaten
2/3 cup confectioners' sugar, optional
2 tablespoons milk, plus more if needed, optional

Steps:

  • Line a 9-inch pie plate with 1 piece of dough, and refrigerate until ready to assemble the pie.
  • Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface, and spread 2 tablespoons of the butter evenly on top. Combine 1/4 cup of the granulated sugar and 1 teaspoon of the cinnamon in a small bowl, and sprinkle evenly over the butter; gently press with your fingers to help the mixture adhere. Roll the dough up into a tight log. Trim and discard about 1 1/2 inches from each end, and cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces, cut-side down, in a snug circle on floured parchment paper. Lightly dust the pieces with flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet, and refrigerate until ready to assemble the pie.
  • Put the dark and golden raisins in a medium bowl with hot water to cover. Let them soak until tender, about 5 minutes, then strain.
  • Make the filling: Peel and core the apples, cut them into 1/2-inch-thick slices and toss with the remaining 1/2 cup sugar and the lemon juice in a large bowl. Melt the remaining 4 tablespoons butter in a large skillet over medium-high heat. Add the apples, and cook, stirring occasionally, until the firmer apples soften but hold their shape, 15 to 18 minutes. (The softer apples, like McIntosh, will get very soft and saucy.) Add the flour, the remaining 1/2 teaspoon cinnamon, and the nutmeg and salt, and stir until the juices thicken, about 2 minutes. Remove the skillet from the heat, stir in the raisins and let the filling cool completely. (The filling can be refrigerated, covered, for up to 2 days.)
  • Fill the dough-lined pie plate with the filling in an even layer. Invert the cinnamon-roll crust on top, and peel off the parchment. (It's OK if the individual rounds separate a bit in the process.) Pinch the crusts together. Fold the overhanging dough under itself, and crimp as desired. Brush with the egg, and refrigerate for 30 minutes.
  • Bake the pie: Place a baking sheet in the oven, and preheat to 400 degrees F. Set the pie on the hot baking sheet, and bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.
  • If using a glaze, whisk together the confectioners' sugar and milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.

EASY RUSTIC APPLE RAISIN PIE WITH CARAMEL DRIZZLE



Easy Rustic Apple Raisin Pie with Caramel Drizzle image

No, it's not your mom's apple pie. But this caramel-drizzled apple-raisin pie has a rustic charm all its own.

Provided by My Food and Family

Categories     Home

Time 50m

Number Of Ingredients 11

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
1/2 tsp. vanilla
1 Tbsp. sugar
1 can (21 oz.) apple pie filling
1/3 cup raisins
1 Tbsp. water
1 egg
2 Tbsp. coarse sugar
8 KRAFT Caramels
2 tsp. milk

Steps:

  • Heat oven to 400ºF.
  • Unroll pie crust onto parchment-covered baking sheet.
  • Beat cream cheese, vanilla and sugar in medium bowl. Spread in center of crust, leaving about 3 inches on all sides.
  • Stir raisins into pie filling.
  • Spoon filling onto center of crust; fold edge of pastry over fruit mixture. (Fruit in center will remain uncovered.)
  • Beat egg and water with fork until blended; brush onto crust. (Discard any remaining egg wash.) Sprinkle crust with coarse sugar.
  • Bake 30 to 35 min. or until crust is golden brown. Cool completely.Before serving, melt caramels and milk in microwave and drizzle over each slice of pie. Refrigerate any leftovers.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

APPLE RAISIN CREAM PIE



Apple Raisin Cream Pie image

This is a super pie that my whole family likes, made from ingredients we usually have on hand-we keep one cow for our family milk supply, and she provides plenty of cream! We run 850 head of crossbred cattle on our ranch, and my husband, our two kids and I spend a lot of time on horseback working up hearty appetites! I enjoy baking and cooking special events. As president of our local CowBelle chapter, I do a lot of cooking with beef.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Pastry for double-crust pie (10 inches)
FILLING:
7 to 8 cups thinly sliced peeled tart apples
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
3/4 cup raisins
Dash salt, optional
1 to 2 teaspoons grated lemon zest
1 tablespoon butter
3/4 cup heavy whipping cream

Steps:

  • Make favorite pastry; line bottom of pie tin with one crust and set aside. Combine apple slices, sugar, flour, spices, raisins, salt and lemon zest; mix together well. Spoon filling into pastry-lined pan; dot with butter. Cover with top crust decorated with steam vents; seal edges. Cut a 1-in. circle from dough in center of top crust., Bake at 400° for 40-45 minutes. Remove pie from oven; slowly pour cream into center hole of top crust. Return to oven; bake 5-10 minutes longer. Let stand for 5 minutes before cutting.(Refrigerate leftovers.)

Nutrition Facts :

APPLE = RAISIN FRENCH PIE RECIPE - (4.5/5)



APPLE = RAISIN FRENCH PIE Recipe - (4.5/5) image

Provided by á-25051

Number Of Ingredients 20

Raisin Filling
1/2cups1/2 cups raisins
2/3Cup2/3 Cup water
1/2teaspoon1/2 teaspoon lemon juice
separate bowl
1/4cup1/4 cup light corn syrup
1-1/2teaspoons1-1/2 teaspoons flour
1-1/2teaspoons1-1/2 teaspoons sugar
separate bowl combine
Apples pealed and sliced
1/4cup1/4 cup brown sugar
1/2cup1/2 cup white sugar
1/4teaspoon1/4 teaspoon cinnamon
1/2teaspoon1/2 teaspoon nutmeg
1-1/2teaspoon1-1/2 teaspoon corn starch
11 plain pie crust or 2 if you do not want a crumb topping
Crumb topping
1/2cup1/2 cup butter or blue bonnet
3/4cup3/4 cup flour
1/2cup1/2 cup sugar

Steps:

  • raisin filling. combine raisins, water, and lemon juice in a heavy saucepan over medium heat. bring to boil lower heat cook watch very carefully they will burn cook until raisins are plump from separate bowl corn syrup, flour and sugar mix well then add to raisins continue cooking stirring watch again so they don't burn. until thick syrupy Pre heat oven 400 degrees bake for 1 hour Spread the apple mixture in the curst in an even layer, spread raisin filling evenly over apples. top with crumb topping or plain crust cut vent in center of plain crust

APPLE, PECAN AND RAISIN PIE



Apple, Pecan And Raisin Pie image

Provided by R. W. Apple Jr.

Categories     dessert

Time 2h

Yield One 9-inch pie

Number Of Ingredients 11

1/2 pound (2 sticks) plus 3 tablespoons cold unsalted butter
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1/8 to 1/4 cup ice water
6 large red Delicious apples, peeled, cored and sliced
3/4 cup coarsely chopped pecans
3/4 cup raisins
1 1/2 teaspoons ground cinnamon
1 1/2 cups packed light brown sugar
1 cup old-fashioned (not quick-cooking) oatmeal

Steps:

  • Thinly slice 1/4 pound (1 stick) of the butter, and place in freezer until well chilled. In the bowl of a food processor, combine 1 1/4 cups of the flour, salt, sugar and butter from freezer. Pulse until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water drop by drop until the dough just holds together. Transfer dough to a mixing bowl, and shape into a ball. On a lightly floured surface, roll out dough to 1/8 inch thickness. Fit into a nonstick or lightly buttered 9-inch pie plate, and trim the edge with a sharp knife. Lightly cover with plastic wrap, and refrigerate.
  • In a large saute pan over medium heat, melt 3 tablespoons of the remaining butter. Add apple slices, and saute until soft, 10 to 15 minutes. Remove from heat, and allow to cool.
  • Heat oven to 325 degrees. In a mixing bowl, combine pecans, raisins, cinnamon and 3/4 cup of light brown sugar. Mix well. Add apples, toss lightly and set aside. Slice remaining 1/4 pound (1 stick) butter, and place in the bowl of a food processor. Add remaining 1/2 cup flour, and pulse until mixture resembles coarse meal. Transfer to a mixing bowl, and add remaining 3/4 cup light brown sugar, and oatmeal; mix well.
  • Spoon apple mixture into chilled pie shell. Cover with oatmeal topping. Bake on a middle oven rack until crust is golden brown and filling is slightly bubbly, about 1 hour. Allow to cool before serving.

APPLE PIE



Apple Pie image

Baking a pie from scratch takes a little patience, but watching your friends and family enjoy the results makes it all worthwhile.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h

Number Of Ingredients 8

1/4 cup all-purpose flour (spooned and leveled), plus more for rolling dough
1 recipe (2 disks) Basic Pie Dough for Apple Pie
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
4 pounds (8 to 10) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces

Steps:

  • Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough.
  • Preheat oven to 450 degrees with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.
  • Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.
  • Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.
  • With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
  • To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)
  • With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.

RUM-RAISIN APPLE PIE



Rum-Raisin Apple Pie image

This is a third generation holiday pie. It always makes the house smell so warm and inviting. -Tonya Burkhard, Davis, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 14

1/3 cup raisins
3 tablespoons dark rum
6 medium apples, peeled and sliced
3 teaspoons vanilla extract
2/3 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
1 tablespoon butter, cut into pieces
1 teaspoon 2% milk
1 teaspoon sugar

Steps:

  • In a small saucepan, combine raisins and rum. Bring to a boil. Remove from the heat; let stand for 30 minutes., In a large bowl, combine the apples, raisin mixture and vanilla. Combine the brown sugar, flour, lemon zest, cinnamon, salt and nutmeg; sprinkle over fruit and toss lightly., Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Add filling; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush milk over pastry; sprinkle with sugar., Place pie plate on a baking sheet. Bake at 425° for 20 minutes. Reduce heat to 375°; bake 30-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts :

SPICED APPLE PIE WITH RAISINS



Spiced Apple Pie with Raisins image

Categories     Food Processor     Fruit     Ginger     Dessert     Bake     Christmas     Thanksgiving     Dried Fruit     Raisin     Apple     Spice     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 17

Crust
3 cups all purpose flour
2 tablespoons sugar
1 1/4 teaspoons salt
3/4 cup chilled solid vegetable shortening, diced
9 tablespoons chilled unsalted butter, diced
7 tablespoons (about) ice water
2 1/2 teaspoons apple cider vinegar
Filling
4 pounds Granny Smith apples, peeled, cored, cut into 1/2-inch cubes
3/4 cup sugar
1/2 cup golden raisins
3 tablespoons all purpose flour
2 tablespoons minced crystallized ginger
2 tablespoons (packed) dark brown sugar
2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Steps:

  • For crust:
  • Mix flour, sugar and salt in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Transfer flour mixture to large bowl. Combine 7 tablespoons ice water and 2 1/2 teaspoons vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding more water by teaspoonfuls if needed. Gather dough into ball; divide into 2 pieces. Flatten each into disk. Wrap each separately in plastic; chill 20 minutes.
  • For filling:
  • Preheat oven to 400°F. Mix all ingredients in large bowl; toss. Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 1 inch. Spoon filling into dough-lined dish. Roll out second dough disk on lightly floured surface to 13-inch round. With star cookie cutter, cut out several stars from center of crust. Fold crust in half and transfer to top of filling. Unfold crust. Press top and bottom crust edges together to seal. Crimp edges decoratively. Place cutout stars around edge of crust.
  • Bake pie until apples are tender and juices are bubbling thickly, covering edges with foil if browning too quickly, about 1 hour 45 minutes. Cool on rack 1 hour. (Can be made 8 hours ahead. Let stand on rack.) Serve with ice cream.

APPLE-RAISIN CRUMB PIE



Apple-Raisin Crumb Pie image

Number Of Ingredients 12

CRUST
1 refrigerated pie shell (from a 15-ounce package) or Pastry for One-Crust Pie recipe in Desserts, Cakes & Pies
FILLING
6 cups (6 medium) thinly sliced, peeled apples
1/2 cup raisins
1/2 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon cinnamon
TOPPING
1/3 cup sugar
3/4 cup all-purpose flour
6 tablespoons margarine or butter, softened

Steps:

  • 1. Prepare pie crust for one-crust filled pie using 9-inch pie pan.2. Heat oven to 400°F. In large bowl, combine all filling ingredients toss lightly. Spoon into crust-lined pan.3. In small bowl, combine 1/3 cup sugar and 3/4 cup flour mix well. With fork or pastry blender, cut in margarine until crumbly. Sprinkle over apples.4. Bake at 400°F. for 35 to 45 minutes or until apples are tender and crust is golden brown.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 410 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 4 g 20% * Cholesterol: 5 mg 2% * Sodium: 200 mg 8% * Total Carbohydrate: 64 g 21% * Dietary Fiber: 3 g 12% * Sugars: 37 g * Protein: 3 g * Vitamin A: 8% * Vitamin C: 4% * Calcium: 2% * Iron: 6% * Dietary Exchanges: 1 Starch, 3 1/2 Fruit, 3 Fat or 4 1/2 Carbohydrate, 3 Fat

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use a variety of apples. This will give your pie a more complex flavor and texture. Some good options include Granny Smith, Honeycrisp, and Braeburn apples.
  • Peel and core your apples. This will make them easier to slice and will help the pie filling to thicken.
  • Slice your apples thinly. This will help them to cook evenly.
  • Add some sugar to the apples. This will help to sweeten the pie filling and will also help to draw out the juices from the apples.
  • Add some spices to the apples. This will give your pie filling a more complex flavor. Some good options include cinnamon, nutmeg, and allspice.
  • Use a good quality pie crust. This will make a big difference in the overall quality of your pie.
  • Bake the pie at a high temperature for the first 15 minutes. This will help to create a golden brown crust.
  • Reduce the temperature to 350 degrees Fahrenheit and continue to bake the pie for 45-50 minutes. This will help the pie filling to thicken and set.
  • Let the pie cool for at least 1 hour before serving. This will give the pie time to set and the flavors to meld.

Conclusion:

Apple raisin pie is a classic American dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its sweet and tangy flavor, apple raisin pie is sure to be a hit at your next gathering.

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