Autumn Surprise Pie Recipe
Autumn Surprise Pie Recipe photo by Taste of Home

Autumn Surprise Pie Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES:8 servings
Healthy Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling
MAKES: 8 servings


  • 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
  • 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

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.


  1. 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.
  2. 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.
  3. 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.
  4. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice with egg white; sprinkle with remaining sugar.
  5. 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.
Originally published as Autumn Surprise Pie in Light & Tasty August/September 2006, p54

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Reviewed Oct. 21, 2012

"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 Nov. 21, 2009

"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."

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