Autumn Surprise Pie Recipe

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Autumn Surprise Pie Recipe
Autumn Surprise Pie Recipe photo by Taste of Home
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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.
Recommended: Fall Cookies
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 45 min.

Ingredients

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

Directions

Mix first four ingredients; cut in butter until crumbly. Mix milk and vinegar; add gradually to crumb mixture, tossing with a fork until dough holds together when pressed. Divide dough into two portions, one slightly larger than the other. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
Preheat oven to 425°. On a lightly floured surface, roll larger portion of dough to a 1/8-in.-thick circle; transfer to a greased 9-in. pie plate. Trim pastry even with rim. Refrigerate while preparing filling.
Mix first five filling ingredients. Place apples, pears and raisins in a large bowl. Add sugar mixture and extract; toss to combine. Spoon into crust.
Roll out remaining dough to a 1/8-in.-thick circle; cut into 3/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Brush lattice with beaten egg. Sprinkle with coarse sugar.
Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. Cool on a wire rack. Yield: 8 servings.
Originally published as Autumn Surprise Pie in Light & Tasty August/September 2006, p54

Nutritional Facts

1 piece: 331 calories, 10g fat (6g saturated fat), 46mg cholesterol, 217mg sodium, 59g carbohydrate (32g sugars, 3g fiber), 5g protein.

  • 1-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon plus 1/8 teaspoon salt
  • 1/4 teaspoon plus 1/8 teaspoon baking powder
  • 6 tablespoons cold butter, cubed
  • 1/3 cup fat-free milk
  • 1-1/2 teaspoons cider vinegar
  • FILLING:
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 5 cups sliced peeled apples
  • 2 cups sliced peeled ripe pears
  • 1/3 cup raisins
  • 3/4 teaspoon rum extract
  • TOPPING:
  • 1 large egg, lightly beaten
  • 1 teaspoon coarse sugar
  1. Mix first four ingredients; cut in butter until crumbly. Mix milk and vinegar; add gradually to crumb mixture, tossing with a fork until dough holds together when pressed. Divide dough into two portions, one slightly larger than the other. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  2. Preheat oven to 425°. On a lightly floured surface, roll larger portion of dough to a 1/8-in.-thick circle; transfer to a greased 9-in. pie plate. Trim pastry even with rim. Refrigerate while preparing filling.
  3. Mix first five filling ingredients. Place apples, pears and raisins in a large bowl. Add sugar mixture and extract; toss to combine. Spoon into crust.
  4. Roll out remaining dough to a 1/8-in.-thick circle; cut into 3/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Brush lattice with beaten egg. Sprinkle with coarse sugar.
  5. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. 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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MY REVIEW
bdfloyd User ID: 4644505 159841
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."

MY REVIEW
ndb110 User ID: 1792166 160026
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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