Cinnamon Apple Raisin Pie With A Crumb Crust |
|
 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This is a fantastic pie that I just made last night. My husband loved it! It is printed in Bon Appettit magazine, but I used my standard crust or you can use a refrigerated crust if you like. I also changed the sugar in the filling and the way I baked it. Read more ....much easier my way. Ingredients:
crust for 9 pie |
filling |
1 c golden brown sugar, packed ( i used 1/2 white & 1/2 brown) |
3 tbl flour |
2 tsp finely grated lemon peel |
1 1/4 ground cinnamon |
2 3/4 lbs (about 6) baking apples, peeled, cored, 1/8” slices (about 8 cups) |
1 cup raisins, ( i rehydrated the raisins) |
2 tsp vanilla extract |
crumb topping |
1 cup flour |
1/2 c golden grown sugar, packed |
1 tsp ground cinnamon |
1/8 tsp salt |
1/2 c (1 stick) unsalted butter, chilled and cut into slices |
Directions:
1. For Filling:
2. Mix brown sugar, flour, lemon peel and cinnamon in large bowl.
3. Add apple slices, rehydrated raisins and vanilla
4. Toss until well coated
5. Transfer filling to unbaked crust mounding slightly in center
6. Crumb Crust
7. Whisk flour, sugar, cinnamon and salt in small bowl
8. Add butter and rub together well with fingertips until mixture begins to clump together
9. Sprinkle evenly over pie
10. Bake at 375F on the center rack postion in the oven, until apples are tender and crust is golden brown and crisp about 45-50 minutes
11. Tent pie with foil if browning too quickly
12. Cool on rack 2 hours
13. Serve cold or at room temperature with lightly sweetened whipped cream or vanilla ice cream
|
|