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Nutty Raisin Apple Pie - RUNNER UP 


Nutty Raisin Apple filing

  • 5 cups tart apples, peeled, cored, and sliced
  • 1/2 cup water
  • 3/4 cup raisins
  • 3/4 cup turbinado (raw) or plain sugar
  • 3 T. flour
  • 1/4 t. salt
  • 1/2 t.  cinnamon
  • 1/2 cup  coarsely chopped walnuts
  • 1 t. vanilla
  • 3 T. Butter

Pie crust

  • 2 1/2 cups all-purpose flour
  • 1 cup shortening
  • 1/2 t. salt
  • 1/4 cup ice water
  • 1 T. white vinegar
  • 1  egg

Temperature: 415 ° F


Prepare pie crust by cutting the shortening into the flour and salt mixture until crumbly. Mix the water, egg and vinegar and add to flour/shortening mixture. Stir with a fork just until it pulls together. Shape into a ball and divide in two. Roll out one ball until about 1/4" thick. Carefully place in pie plate. Steam or simmer the apples and raisins gently in the water until the apples wilt and the raisins plump. (partial cooking only) Combine the raw sugar, flour, salt, cinnamon, walnuts and vanilla in a small bowl. Mix well and then spread one-half over the bottom of the prepared pie crust. Lift the apples and raisins from the cooking liquid into the crust. Add 1/4 cup of the cooking liquid. Sprinkle with the remaining sugar mixture. Dot with butter. Roll, fit and seal the top crust, cutting in some steam vents. Bake on lower shelf of oven at 415 degrees for about 35 minutes or until nicely brown.

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