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



      • 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


      • 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



      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.


      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.

      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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