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Cinnamon Apple Pie with Raisins and Crumb Topping Recipe

Cinnamon Apple Pie with Raisins and Crumb Topping Recipe

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Cinnamon Apple Pie with Raisins and Crumb Topping

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Ingredients

Count

Nutrition

407

Calories

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Ingredients:

Serving

1 1/2 cups all purpose flour
1 tbsp sugar
1/2 tsp salt
1/8 tsp baking powder
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup (or more) ice water
1 tsp apple cider vinegar
1 cup (packed) golden brown sugar
3 tbsp all purpose flour
2 tsp finely grated lemon peel
1 1/4 tsp ground cinnamon
2 3/4 lb granny smith apples (about 6 medium), peeled, halved, cored , cut into 1/8-inch-thick slices (about 8 cups)
1 cup raisins
2 tsp vanilla extract
1 cup all purpose flour
1/2 cup (packed) golden brown sugar
1 tsp ground cinnamon
1/8 tsp salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
lightly sweetened whipped cream

Directions:

For crust: Blend flour, sugar, salt, and baking powder in processor. Add butter; pulse until mixture resembles coarse meal. Mix 1/4 cup ice water and vinegar in small bowl; add to processor and pulse until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.
Roll out dough on floured work surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edges under and crimp, forming crust sides 1/4 inch above rim of pie dish. Freeze crust 20 minutes.
For filling: Position rack in center of oven and preheat to 375°F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding filling slightly in center. Bake pie until apples begin to soften, about 40 minutes.
Meanwhile, prepare crumb topping: Whisk flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.
Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
Cut pie into wedges and serve warm or at room temperature with whipped cream or vanilla ice cream.
GOOD TO KNOW: Don't skip that teaspoon of vinegar in the pie doughit helps make the finished crust tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	407.47 Kcal (1706 kJ)
Calories from fat	108.67 Kcal
		% Daily Value*
Total Fat	12.07g	19%
Cholesterol	30.52mg	10%
Sodium	197.66mg	8%
Potassium	413.62mg	9%
Total Carbs	72.04g	24%
Sugars	16.96g	68%
Dietary Fiber	6.34g	25%
Protein	5.15g	10%
Vitamin C	9.6mg	16%
Vitamin A	0.1mg	5%
Iron	1.2mg	7%
Calcium	52.2mg	5%

Amount Per 100 g
Calories	166.66 Kcal (698 kJ)
Calories from fat	44.45 Kcal
		% Daily Value*
Total Fat	4.94g	19%
Cholesterol	12.48mg	10%
Sodium	80.85mg	8%
Potassium	169.18mg	9%
Total Carbs	29.47g	24%
Sugars	6.94g	68%
Dietary Fiber	2.59g	25%
Protein	2.11g	10%
Vitamin C	3.9mg	16%
Vitamin A	0.1mg	5%
Iron	0.5mg	7%
Calcium	21.4mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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