Dutch Apple Raisin Pie
For a taste surprise, sprinkle filling with grated Cheddar cheese before adding the top crust.
- Serving Size: 1/8 pie
- 1 1/2 cups California raisins
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 4 cups pared and diced apple (4 to 6 apples)
- Pastry for 9-inch two-crust pie
- 1 lightly beaten egg
- Sugar, as needed
In large saucepan, boil raisins and water until liquid is almost absorbed, about 5 to 7 minutes. Meanwhile, in small bowl, mix sugar, flour, cinnamon and salt. Stir into raisin mixture with lemon juice and apples. Turn into pastry-lined pie pan. Cover with top crust, cutting slits for steam to escape. Brush with egg and sprinkle with sugar. Bake in preheated 425°F oven for 10 minutes; reduce heat to 350°F and bake 45 to 55 minutes longer, or until pastry is golden brown and apples are tender. Serve warm or cold.
Nutrition Facts Per Serving
Calories 400 (33% from fat); Total Fat 15g (sat 3.5g, mono 6g, poly 4g, trans 0g ); Cholesterol 25mg; Protein 4g; Carbohydrate 64g; (Dietary Fiber 4g; Sugars 41g; ); Iron 2mg; Sodium 300mg; Calcium 22mg; Potassium 330mg
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