Autumn Surprise Pie
Total TimePrep: 40 min. + chilling Bake: 45 min.
- 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; cover and 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 crust 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 crust; 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.
Nutrition Facts1 piece: 331 calories, 10g fat (6g saturated fat), 46mg cholesterol, 217mg sodium, 59g carbohydrate (32g sugars, 3g fiber), 5g protein.
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.
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.