Appleraisinpie Recipes

APPLE RAISIN PIE

Steps:

• Mix first 3 ingredients.
• Toss with apples and lemon juice.
• Add raisins.
• Toss again.
• Place in pastry lined pie plate.
• Dot with margarine.
• Cover with top crust.
• Seal and flute edge.
• Cut slits in top.
• Bake at 425 for 50 munutes until browned.

APPLE RAISIN PIE

Steps:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.

DEEP DISH APPLE-RAISIN PIE

Steps:

• Heat oven to 400 degrees (bottom rack).
• In a large bowl, combine apples, raisins, sugar, flour, cinnamon, nutmeg, salt and cloves.
• Mound mixture in prepared unbaked pastry shell; dot with small pieces of butter.
• Cover the filling with top pie crust; seal, and flute edges.
• Cut several vents/slits in top crust to vent out steam.
• Place on a cookie sheet if desired to prevent spills.
• Bake for 50-60 minutes, or until crust is golden, and apples are tender.
• Cool at least 30 minutes before serving.

CHRISTINA'S APPLE RUM RAISIN PIE

Steps:

• Preheat the oven to 425 degrees F.
• To make the crust: Sift the flour, sugar, salt, and cinnamon into a medium-size mixing bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until coarse crumbs form. Mixing with a fork, add ice water, 1 tablespoon at a time, just until the dough holds together. Press the dough into a ball and divide in 1/2. Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
• To make the filling: Put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum. Pour rum over raisins and let stand at least 1 hour. Strain, return raisins to the bowl and stir in pie filling. Set aside.
• On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate. Pour in the filling and sprinkle the gelatin over the top. Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal. Trim and crimp the edges. Pierce the top of the pie in a few places with a fork to make steam vents.
• Bake for 10 minutes and then reduce oven to 325 degrees F. and bake until crust is browned, about 45 minutes. Place on a rack to cool. If using icing, heat it in the microwave just until melted, then drizzle over the pie. Cut into wedges and serve.

APPLE-RAISIN CINNAMON BUN PIE

Steps:

• Line a 9-inch pie plate with 1 piece of dough, and refrigerate until ready to assemble the pie.
• Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface, and spread 2 tablespoons of the butter evenly on top. Combine 1/4 cup of the granulated sugar and 1 teaspoon of the cinnamon in a small bowl, and sprinkle evenly over the butter; gently press with your fingers to help the mixture adhere. Roll the dough up into a tight log. Trim and discard about 1 1/2 inches from each end, and cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces, cut-side down, in a snug circle on floured parchment paper. Lightly dust the pieces with flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet, and refrigerate until ready to assemble the pie.
• Put the dark and golden raisins in a medium bowl with hot water to cover. Let them soak until tender, about 5 minutes, then strain.
• Make the filling: Peel and core the apples, cut them into 1/2-inch-thick slices and toss with the remaining 1/2 cup sugar and the lemon juice in a large bowl. Melt the remaining 4 tablespoons butter in a large skillet over medium-high heat. Add the apples, and cook, stirring occasionally, until the firmer apples soften but hold their shape, 15 to 18 minutes. (The softer apples, like McIntosh, will get very soft and saucy.) Add the flour, the remaining 1/2 teaspoon cinnamon, and the nutmeg and salt, and stir until the juices thicken, about 2 minutes. Remove the skillet from the heat, stir in the raisins and let the filling cool completely. (The filling can be refrigerated, covered, for up to 2 days.)
• Fill the dough-lined pie plate with the filling in an even layer. Invert the cinnamon-roll crust on top, and peel off the parchment. (It's OK if the individual rounds separate a bit in the process.) Pinch the crusts together. Fold the overhanging dough under itself, and crimp as desired. Brush with the egg, and refrigerate for 30 minutes.
• Bake the pie: Place a baking sheet in the oven, and preheat to 400 degrees F. Set the pie on the hot baking sheet, and bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.
• If using a glaze, whisk together the confectioners' sugar and milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.

APPLE = RAISIN FRENCH PIE RECIPE - (4.5/5)

Steps:

• raisin filling. combine raisins, water, and lemon juice in a heavy saucepan over medium heat. bring to boil lower heat cook watch very carefully they will burn cook until raisins are plump from separate bowl corn syrup, flour and sugar mix well then add to raisins continue cooking stirring watch again so they don't burn. until thick syrupy Pre heat oven 400 degrees bake for 1 hour Spread the apple mixture in the curst in an even layer, spread raisin filling evenly over apples. top with crumb topping or plain crust cut vent in center of plain crust

RUM-RAISIN APPLE PIE

Steps:

• In a small saucepan, combine raisins and rum. Bring to a boil. Remove from the heat; let stand for 30 minutes., In a large bowl, combine the apples, raisin mixture and vanilla. Combine the brown sugar, flour, lemon zest, cinnamon, salt and nutmeg; sprinkle over fruit and toss lightly., Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Add filling; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush milk over pastry; sprinkle with sugar., Place pie plate on a baking sheet. Bake at 425° for 20 minutes. Reduce heat to 375°; bake 30-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

CLASSIC APPLE PIE

Steps:

• Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat with butter and cook, stirring occasionally, until the butter is evenly distributed, about 1 minute.
• In a small bowl, whisk together sugars, spices and salt. Sprinkle over the apples and toss to combine.
• Lower heat to medium and cook until apples have softened completely but still hold their shape, about 17 to 25 minutes. (Some varieties cook more quickly than others.)
• Sprinkle cornstarch evenly over the apples and continue to cook, stirring occasionally, until the apple mixture comes to a simmer and thickens slightly, about 2 minutes. Remove pan from heat, and stir in lemon juice and zest. Allow apples to cool completely (spreading them onto a rimmed baking sheet speeds this up). Apples can be prepared up to 24 hours ahead and refrigerated.
• On a lightly floured surface, roll half of the pie dough into a 12-inch circle. Transfer dough to a 9- or 10-inch metal pie plate, trimming it to leave a 1/2-inch overhang. Place crust in the freezer for 30 minutes or up to 24 hours.
• When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
• Roll out the remaining dough on a lightly floured surface to a 10- to 11-inch circle. Remove pie crust from freezer and add the cooled filling in an even layer. Cover apples with remaining dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or a press down with the tines of a fork. (Using a fork might be easier if the bottom crust is too cold to crimp.) Brush the top of the pie with cream, milk, or some beaten egg, then sprinkle lightly with sugar if you like. Using a sharp knife, cut some steam vents in the top of the crust.
• Place pie on the hot sheet pan and bake for 20 minutes. Reduce heat to 375 degrees and bake for another 30 to 40 minutes, until the filling bubbles in the steam vents, and the crust is golden brown. Transfer pie to a wire cooling rack and allow to cool for at least 2 hours before serving. The pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.

OLD FASHIONED RAISIN PIE I

Steps:

• Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
• Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
• Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.

SPICED APPLE PIE WITH RAISINS

Steps:

• For crust:
• Mix flour, sugar and salt in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Transfer flour mixture to large bowl. Combine 7 tablespoons ice water and 2 1/2 teaspoons vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding more water by teaspoonfuls if needed. Gather dough into ball; divide into 2 pieces. Flatten each into disk. Wrap each separately in plastic; chill 20 minutes.
• For filling:
• Preheat oven to 400°F. Mix all ingredients in large bowl; toss. Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 1 inch. Spoon filling into dough-lined dish. Roll out second dough disk on lightly floured surface to 13-inch round. With star cookie cutter, cut out several stars from center of crust. Fold crust in half and transfer to top of filling. Unfold crust. Press top and bottom crust edges together to seal. Crimp edges decoratively. Place cutout stars around edge of crust.
• Bake pie until apples are tender and juices are bubbling thickly, covering edges with foil if browning too quickly, about 1 hour 45 minutes. Cool on rack 1 hour. (Can be made 8 hours ahead. Let stand on rack.) Serve with ice cream.

APPLE, PECAN AND RAISIN PIE

Steps:

• Thinly slice 1/4 pound (1 stick) of the butter, and place in freezer until well chilled. In the bowl of a food processor, combine 1 1/4 cups of the flour, salt, sugar and butter from freezer. Pulse until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water drop by drop until the dough just holds together. Transfer dough to a mixing bowl, and shape into a ball. On a lightly floured surface, roll out dough to 1/8 inch thickness. Fit into a nonstick or lightly buttered 9-inch pie plate, and trim the edge with a sharp knife. Lightly cover with plastic wrap, and refrigerate.
• In a large saute pan over medium heat, melt 3 tablespoons of the remaining butter. Add apple slices, and saute until soft, 10 to 15 minutes. Remove from heat, and allow to cool.
• Heat oven to 325 degrees. In a mixing bowl, combine pecans, raisins, cinnamon and 3/4 cup of light brown sugar. Mix well. Add apples, toss lightly and set aside. Slice remaining 1/4 pound (1 stick) butter, and place in the bowl of a food processor. Add remaining 1/2 cup flour, and pulse until mixture resembles coarse meal. Transfer to a mixing bowl, and add remaining 3/4 cup light brown sugar, and oatmeal; mix well.
• Spoon apple mixture into chilled pie shell. Cover with oatmeal topping. Bake on a middle oven rack until crust is golden brown and filling is slightly bubbly, about 1 hour. Allow to cool before serving.