Raisin Pie with Apples

Raisin Pie with Apples

posted in: Dessert, Fruity, Sweet Pies | 0

Historic Pie!

You had me at “Historic.”

I was quite intrigued by this pie when I stumble across it in America’s Best Lost Recipes: 121 Heirloom Recipes Too Good to Forget cookbook by the America’s Test Kitchen people. This pie could be made year round, because raisins are always in season, and was a staple among the Pennsylvania Dutch a full century before the Revolutionary War.

Fortunately you don’t have to go to a funeral in PA to eat it because it is quite easy to make.

raisin-pie-with-apples_20_800px

What You’ll Need:

  • 1 1/2 cups Raisins
  • 2 cups Water
  • 1 1/2 cups sugar
  • 2 Tbs All-purpose Flour
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • 4 Tbs Unsalted Butter, melted
  • 1 Large Egg, lightly beaten
  • 2 Granny Smith Apples, peeled and sliced thin
  • 1 Double Crust Pie dough, refrigerated. Follow recipe here.
  • 9″ Pie plate
  • Preheat Oven to 350 degrees F.

raisin-pie-with-apples_19_800px

  1. Start by taking a picture of the fruit…  Okay that is only necessary if you have a pie blog…
  2. Make sure that you have enough dough for a double crust pie and make sure that said dough is chilling in your fridge. View the recipe we used here.
  3. raisin-pie-with-apples_17_800pxNext toss 1 ½ cups of raisins and 2 cups of water in a saucepan and bring to a boil. You can think of this step as resurrecting the grapes.raisin-pie-with-apples_16_800px
  4. Once you have brought the water to a boil drain the raisins and save 1 cup of the raisin (grape?) juice.raisin-pie-with-apples_18_800px
  5. In a large bowl combine 1 ½ cups of sugar, 2 tablespoons of flour, and ¼ teaspoon each of ground clove and ground cinnamon. raisin-pie-with-apples_15_800px raisin-pie-with-apples_14_800px
  6. To this mixture, add 4 tablespoons of melted butter (people in the know use unsalted butter) and 1 egg, then stir. raisin-pie-with-apples_13_800pxraisin-pie-with-apples_12_800px
  7. You can then add the raisin boiling liquid.raisin-pie-with-apples_11_800px
  8. Peel, core and slice 2 Granny Smith apples. (PS If you are baking pie with any other apple you really need to get with the program.)
  9. Roll out and put your dough into a 9 inch pie plate.raisin-pie-with-apples_9_800pxraisin-pie-with-apples_8_800px
  10. Toss the apples and raisins together, and lay them out in the pie. Pour the sugar mixture on top of the fruit and top it off with the other half of your pie dough. Sarah crimped the edges of this pie, because she is much better than me at it, and then put a few slits in the top to ventilate the pie.raisin-pie-with-apples_5_800px

Once our pie went into a preheated 350 degree oven the filling expanded, and made me glad that that Sarah had so thoroughly melded the two crusts. Who knows what catastrophe might have occurred had the top crust come loose. The horror!

I checked on the pie after about 50 mins and it looked done. The cookbook said it would take 55-60 minutes but “all ovens are different.”raisin-pie-with-apples_1_800px

We were very eager to cut into this pie. In hindsight, probably about 90 mins too eager. The first pieces that we cut out were warm, delicious and very soupy. Later this evening, on a fact-finding mission to Barnes & Noble, I discovered that you MUST let a fruit pie cool for two hours before cutting into it. The fruit needs time to re-absorb the juices and for the filling to gel up.raisin-pie-with-apples_3_800px

The take away:

This pie has a unique and subtly spicy flavor that received positive reviews from all who tasted it. I would recommend resisting it’s out of the oven aroma, letting it cool for a couple of hours before devouring it.

Leave a Reply