Cinnamon Apple Raisin Pie With A Crumb Crust
From pat2me 17 years ago
- 50 minutes to make
- Serves 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. See less
Ingredients
- Crust for 9" pie shopping list
- Filling shopping list
- 1 C golden brown sugar, packed ( I used 1/2 white & 1/2 brown) shopping list
- 3 Tbl flour shopping list
- 2 tsp finely grated lemon peel shopping list
- 1 ¼ ground cinnamon shopping list
- 2 ¾ lbs (about 6) baking apples, peeled, cored, 1/8” slices (about 8 cups) shopping list
- 1 Cup raisins, ( I rehydrated the raisins) shopping list
- 2 tsp vanilla extract shopping list
- Crumb Topping shopping list
- 1 Cup flour shopping list
- ½ C golden grown sugar, packed shopping list
- 1 tsp ground cinnamon shopping list
- 1/8 tsp salt shopping list
- ½ C (1 stick) unsalted butter, chilled and cut into slices shopping list
How to make it
- 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 375F on the center rack postion in the oven, 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
The Rating
Reviewed by 2 people-
gotta. be good {Baking temp 350 perhaps?}great recipe thanks
momo_55grandma
in Mountianview loved it
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Are "WE" having this for Thanksgiving too? YUM!
organicmama
in loved it
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