- 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
- 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
- 1 large egg, lightly beaten
- 1 teaspoon coarse sugar
- 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.
Reviews forAutumn Surprise Pie
"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."