You had me at “Historic.”
Fortunately you don’t have to go to a funeral in PA to eat it because it is quite easy to make.
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.
- Start by taking a picture of the fruit… Okay that is only necessary if you have a pie blog…
- 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.
- Next 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.
- Once you have brought the water to a boil drain the raisins and save 1 cup of the raisin (grape?) juice.
- In a large bowl combine 1 ½ cups of sugar, 2 tablespoons of flour, and ¼ teaspoon each of ground clove and ground cinnamon.
- To this mixture, add 4 tablespoons of melted butter (people in the know use unsalted butter) and 1 egg, then stir.
- You can then add the raisin boiling liquid.
- 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.)
- Roll out and put your dough into a 9 inch pie plate.
- 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.
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!
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.
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.