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Autumn Surprise Pie Recipe

Autumn Surprise Pie Recipe photo by Taste of Home

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When the weather starts getting a little cooler and the leaves start falling, what better way to welcome in fall than with a homemade apple pie? This version, from Karen Gavureau of Clearwater, Florida, calls for apples, pears and raisins flavored with rum extract. "This pie is a sure way to a man's heart," attests Karen.

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Autumn Surprise Pie Recipe

Prep: 30 min. Bake: 45 min. + cooling

Yield: 8 Servings

30 45 75

Ingredients

1-1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon plus 1/8 teaspoon baking powder
1/4 teaspoon plus 1/8 teaspoon salt
6 tablespoons cold butter
1/4 cup fat-free milk
1-1/2 teaspoons cider vinegar
FILLING:
5 cups sliced peeled tart apples
2 cups sliced peeled ripe pears
1/3 cup raisins
1/2 cup plus 1 teaspoon sugar, divided
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon rum extract
1 egg white

Directions

In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine milk and vinegar; gradually add to crumb mixture, tossing with a fork until dough forms a ball.
Divide dough into two balls, one slightly larger than the other. On a lightly floured surface, roll larger ball to fit a 9-in. pie plate. Coat pie plate with cooking spray; transfer pastry to plate.
In a large bowl, combine the apples, pears and raisins. Combine 1/2 cup sugar, flour, cinnamon, nutmeg and cloves; add to fruit mixture and toss. Sprinkle with extract; toss well. Spoon into crust.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice with egg white; sprinkle with remaining sugar.
Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until crust is golden and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Nutritional Facts 1 piece equals 331 calories, 10 g fat (5 g saturated fat), 23 mg cholesterol, 241 mg sodium, 60 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Autumn Surprise Pie in Light & Tasty August/September 2006, p54

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Autumn Surprise Pie

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Reviewed on Oct. 21, 2012 by bdfloyd

We love this pie! It's tastes wonderful and is different from the standard apple pie. I swapped dried cranberries for the raisins though.

Reviewed on Nov. 21, 2009 by ndb110

The crust for this pie is delicious, and I will definitely save the recipe. I will not likely use the same filling - the apples and pears are a different consistency (one ends up a little crunchier than the other), and it is too spicy for my taste. I prefer a simple cinnamon-sugar combo for this type of pie.