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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
Crust for 9 inch pie
Filling
1/2 cup sugar and packed brown sugar
3 tbsp flour
2 tsp finely grated lemon peel
1 1/4 ground cinnamon
2 3/4 lbs (about 6) baking apples, peeled, cored, 1/8 inch slices (about 8 cups)
1 cup raisins, ( I rehydrated the raisins)
2 tsp vanilla extract
Crumb Topping
1 cup flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/8 tsp salt
1/2 cup unsalted butter, chilled and cut into slices
For Filling: Mix brown sugar, flour, lemon peel and cinnamon in large bowl. Add apple slices, rehydrated raisins and vanilla. Toss until well coated. Transfer filling to unbaked crust mounding slightly in center.
Crumb Crust: Whisk flour, sugar, cinnamon and salt in small bowl. Add butter and rub together well with fingertips until mixture begins to clump together. Sprinkle evenly over pie. Bake at 375 until apples are tender and crust is golden brown and crisp about 45-50 minutes. Tent pie with foil if browning too quickly.
Cool on rack 2 hours. Serve cold or at room temperature with lightly sweetened whipped cream or vanilla ice cream.
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CINNAMON APPLE RAISIN PIE WITH A CRUMB CRUST
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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
Crust for 9 inch pie
Filling
1/2 cup sugar and packed brown sugar
3 tbsp flour
2 tsp finely grated lemon peel
1 1/4 ground cinnamon
2 3/4 lbs (about 6) baking apples, peeled, cored, 1/8 inch slices (about 8 cups)
1 cup raisins, ( I rehydrated the raisins)
2 tsp vanilla extract
Crumb Topping
1 cup flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/8 tsp salt
1/2 cup unsalted butter, chilled and cut into slices
For Filling: Mix brown sugar, flour, lemon peel and cinnamon in large bowl. Add apple slices, rehydrated raisins and vanilla. Toss until well coated. Transfer filling to unbaked crust mounding slightly in center.
Crumb Crust: Whisk flour, sugar, cinnamon and salt in small bowl. Add butter and rub together well with fingertips until mixture begins to clump together. Sprinkle evenly over pie. Bake at 375 until apples are tender and crust is golden brown and crisp about 45-50 minutes. Tent pie with foil if browning too quickly.
Cool on rack 2 hours. Serve cold or at room temperature with lightly sweetened whipped cream or vanilla ice cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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