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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is from a newspaper clipping quite a few years ago..reminded me of it when I had a piece of apple dumpling pie at Bob Evans..I think mine is much better..!! Ingredients:
1/2 cup raisins |
1/2 cup walnut pieces |
1/4 cup brown sugar, packed |
1/4 teaspoon ground cinnamon |
3 tablespoons butter |
1/4 cup brown sugar, packed |
3 tablespoons raspberry preserves |
4 golden delicious apples |
1 (9 inch) pastry for double-crust pie |
Directions:
1. Prepare pie plate with bottom crust.
2. to prepare the WALNUT RAISIN FILLING:.
3. combine all ingredients in a food processor, pulse till mixture is finely ground to make filling.
4. select an oven proof skillet, melt butter over medium heat, then stir in brown sugar, and preserves.about 30 seconds, till bubbly.
5. Do not peel apples.the peels help hold them together.
6. Cut each apple in half.core each apple.You will have (8) halves.
7. Place apple halves in the pie pan.cut side down.6 on the outside, 1 in the center.
8. Dice remaining apple half, and scatter pieces between the apples.
9. Preheat ovento 400*.
10. Spoon some of the raisin mixture into each apple half.press down with finger.
11. Sprinkle left over between apples.
12. Top with pastry top.
13. Bake at 400*.lower heat and finish till golden brown at 360*.
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