Autumn Surprise Pie
TOTAL TIME: Prep: 40 min. + chilling Bake: 45 min.
YIELD: 8 servings.
What better way to welcome fall than with a homemade pie? This one calls for apples, pears and raisins flavored with rum extract. —Karen Gauvreau, Portage, Michigan
Ingredients
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1-1/2 cups all-purpose flour
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3 tablespoons sugar
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1/4 teaspoon plus 1/8 teaspoon salt
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1/4 teaspoon plus 1/8 teaspoon baking powder
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6 tablespoons cold butter, cubed
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1/3 cup fat-free milk
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1-1/2 teaspoons cider vinegar
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FILLING:
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1/2 cup sugar
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1/4 cup all-purpose flour
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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5 cups sliced peeled apples
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2 cups sliced peeled ripe pears
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1/3 cup raisins
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3/4 teaspoon rum extract
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TOPPING:
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1 large egg, lightly beaten
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1 teaspoon coarse sugar
Directions
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1.
Mix the first 4 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 2 portions, 1 slightly larger than the other. Shape each into a disk; cover and refrigerate 1 hour or overnight.
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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 crust even with rim. Refrigerate while preparing filling.
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3.
Mix the first 5 filling ingredients. Place apples, pears and raisins in a large bowl. Add sugar mixture and extract; toss to combine. Spoon into crust.
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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 crust; flute edge. Brush lattice with beaten egg. Sprinkle with coarse sugar.
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5.
Bake pie 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 Facts
1 piece: 331 calories, 10g fat (6g saturated fat), 46mg cholesterol, 217mg sodium, 59g carbohydrate (32g sugars, 3g fiber), 5g protein.
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