Nutrition Facts

  • One serving:
  • 1 piece
  • Calories:
  • 331
  • Fat:
  • 10 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 23 mg
  • Sodium:
  • 241 mg
  • Carbohydrate:
  • 60 g
  • Fiber:
  • 4 g
  • Protein:
  • 4 g

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.

SERVINGS

8

CATEGORY

Lower Fat

METHOD

Baked

PREP

30 min.

COOK

45 min.

TOTAL

75 min.

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 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 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.

Printed from tasteofhome.com Oct 13, 2008

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