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Autumn Surprise Pie

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.

8 ServingsPrep: 30 min. Bake: 45 min. + cooling

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

2 of 2

Autumn Surprise Pie (continued)

Directions (continued)

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.

Nutrition 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.