Cinnamon Apple and Raisin Crisp
Submitted by: Hubert Keller
Cook the apples! Bake the pie! It is easier than pie!
- 3 pounds Granny Smith or Golden Delicious apples
- 1 1/2 cups California raisins
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
- 5 tablespoons granulated sugar
- 1 tablespoon rum
Topping and Crust
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 5 tablespoons (2 1/2 ounces) chilled, unsalted butter, cut into 2-inch pieces
- 8 sheets phyllo dough
- 1 1/2 teaspoons melted, unsalted butter
Peel, quarter and core apples; cut into 1/8-inch thick slices. In a bowl, toss with raisins and lemon juice. In large frying pan, melt 1 tablespoon butter over high heat, and sauté apple-raisin mixture for about 10 minutes, stirring frequently. Halfway through, sprinkle with sugar and add rum; cook until tender. Cool.
Topping and Crust
Combine flour, sugar, cinnamon and chilled butter that has been cut into small pieces in food processor and pulse until combined. Chill for 15 minutes.Meanwhile, preheat oven to 375°F. Flatten phyllo sheets and brush each one, generously with melted butter. Arrange and stack in 9-inch buttered pie pan, letting excess dough hang over edge. Spread sautéed apples on top and fold excess dough over filling. Spread with prepared, chilled Topping. Bake at 375°F for 20 to 25 minutes until lightly browned and golden. Cool to room temperature; cut into 8 wedges and serve with ice cream or whipped topping, if desired.
Nutrition Facts Per Serving
Calories 350 (27% from fat); Total Fat 11g (sat 6g, mono 3g, poly 1g, trans 0g ); Cholesterol 25mg; Protein 3g; Carbohydrate 62g; (Dietary Fiber 4g; Sugars 43g; ); Iron 2mg; Sodium 100mg; Calcium 22mg; Potassium 334mg
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