APPLE RAISIN PIE
I have not made this pie but this sounds delicious. I plan on making this for Easter dinner, I can't wait. Just the thought of apple pie sounds great but then throw in the raisins.....superb. Let me know what you think, I know I can't wait.
Provided by mommyoffour
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
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.
JANETTE'S LIGHTER TRUFFLES
Provided by Food Network
Time 1h10m
Yield 18 pieces
Number Of Ingredients 5
Steps:
- In a food processor, puree the prunes and preserves together. Add the apricots and process until pureed. Add 1/2 cup of the cocoa and process until smooth.
- Line a baking sheet with waxed paper. Drop heaping teaspoons of the fruit mixture onto the baking sheet and refrigerate until firm, about 20 minutes.
- Roll each truffle into a smooth ball about 3/4-inch in diameter.
- In a saucepan, melt the chocolate morsels. Roll some of the truffles in the remaining 1/4 cup of cocoa and drizzle melted chocolate over the rest. Refrigerate until firm, about 30 minutes.
- The truffles will keep in an airtight container in the refrigerator for up to 1 week and in the freezer for several weeks.
Nutrition Facts : Calories 67 calorie, Carbohydrate 14 grams
RUM-RAISIN APPLE PIE
Throw a bit of a twist on your regular pie with a Rum-Raisin Apple Pie. Dark rum richness and a helping of raisins breathe new life into your everyday pie.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400ºF.
- Combine brown sugar, spice and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add raisins, granulated sugar, rum, vanilla and remaining flour; mix lightly. Spoon into crust.
- Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet.
- Bake 30 min. Reduce oven temperature to 350ºF; bake pie additional 30 min. or until apples are tender. Cool.
- Serve topped with COOL WHIP.
Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
RUM-RAISIN APPLE PIE
This is a third generation holiday pie. It always makes the house smell so warm and inviting. -Tonya Burkhard, Davis, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
RUM RAISIN PIE
Make and share this Rum Raisin Pie recipe from Food.com.
Provided by Boomette
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine the brown sugar and cornstarch. Set aside.
- In a saucepan, bring the orange juice, rum, and raisins to a boil. Simmer gently for about 10 minutes or until the raisins are properly hydrated. Add the brown sugar mixture and bring to a boil while stirring. Simmer for 1 minute and pour into a bowl. Cover with plastic wrap directly on the surface of the mixture. Let cool.
- With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
- Line a 23-cm (9-inch) pie plate with one pastry. Spoon the filling in the pie and brush the edges of the dough with milk. Top with the second pastry. Make an incision in the center. Remove any excess dough. Tightly seal the edges by crimping the dough with a fork or your fingers. Brush with milk.
- Bake for about 40 minutes or until the crust is golden brown. Serve warm or cold.
- Tips: If you prefer this pie without alcohol, replace the rum with water.
- Freezes well when baked.
Nutrition Facts : Calories 426.3, Fat 15.2, SaturatedFat 3.8, Sodium 242.3, Carbohydrate 67.8, Fiber 3.1, Sugar 37.5, Protein 4.2
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