Apple-Raisin-Strudel-Pie-350x350

Raisin and Apple Strudel Pie

By Christine Montalvo, Third Place Amateur Division Raisin Category, 2008 APC Crisco® National Pie Championships
If apple strudel is your favorite breakfast, this may well become your favorite dessert.
  • Yields 1 pie
  • Details

    • Serving Size: 1/8 of pie

    INGREDIENTS

      Filling

      • 5 cups sliced apples (about 6*)
      • 1 cup brown sugar
      • 1/4 cup water
      • 1 tablespoon lemon juice
      • 1 1/2 cups California raisins
      • 1/4 cup flour
      • 2 tablespoons sugar
      • 3/4 teaspoon salt
      • 1 teaspoon ground cinnamon
      • 1/4 teaspoon ground nutmeg
      • 1/8 teaspoon ground cloves
      • 1 teaspoon vanilla
      • 3 tablespoons butter

      Crust

      • 1 cup all-purpose flour
      • 1/2 cup cake flour
      • 1/4 teaspoon salt
      • 1/2 cup butter flavor all-vegetable shortening*, frozen and cut into small pieces
      • 1 small egg, beaten
      • 1/2 tablespoon apple cider vinegar
      • 3 tablespoons cold water
      • 1/4 cup sugar
      • 1/2 cup cake flour
      • 2 tablespoons butter
      • 3/4 teaspoon vanilla

      PROCEDURE

      Filling

      Combine sliced apples, brown sugar, water, lemon juice and raisins in large saucepan. Cover and cook over medium heat about 5 minutes or until apples are just tender. In a small bowl, mix flour, sugar, salt, cinnamon, nutmeg and cloves together until well combined. Add to apple mixture and cook, stirring constantly until syrup thickens, about 2 minutes. Remove from heat and stir in vanilla and butter until butter is melted.

      Crust

      In food processor, combine flours and salt. Add shortening pieces and pulse until mixture resembles coarse crumbs; set aside. In a small bowl, beat egg and vinegar together with 1 tablespoon water; add to flour mixture and combine with a fork, adding water as needed 1 tablespoon at a time, just until dough comes together. Do not over mix. Shape into ball; wrap in plastic wrap and chill for at least 1 hour or overnight.

      Strudel Topping

      In small bowl, combine sugar and flour together; mix well. With a fork, mix in butter until crumbly. Sprinkle vanilla over all and toss gently to combine. Do not over mix. Set aside.

      To Assemble

      Preheat oven to 425°F. Roll out dough to 12-inch round. Fit into 9-inch deep-dish pie plate. Flute edges. Spoon filing into prepared crust. Sprinkle Topping evenly over pie. Bake 40 to 45 minutes at 425°F or until crust is golden brown. Remove from oven and cool.

      Notes:
      For best results, use 2 Granny Smith, 2 Golden Delicious and 2 Red Delicious apples.

      Crisco® Butter Flavor All-Vegetable Shortening preferred.

      Nutrition Facts Per Serving

      Calories 560 (33% from fat); Total Fat 21g (sat 8g, mono 8g, poly 4g, trans 1.5g ); Cholesterol 40mg; Protein 5g; Carbohydrate 93g; (Dietary Fiber 5g; Sugars 64g; ); Iron 3mg; Sodium 390mg; Calcium 56mg; Potassium 426mg

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