Apple Raisin Filling Recipes

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APPLE RAISIN PIE



Apple Raisin Pie image

I have not made this pie but this sounds delicious. I plan on making this for Easter dinner, I can't wait. Just the thought of apple pie sounds great but then throw in the raisins.....superb. Let me know what you think, I know I can't wait.

Provided by mommyoffour

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

2/3 cup sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
6 cups apples, peeled and cored
1/2 cup raisins
1 tablespoon lemon juice
1 (9 inch) pastry for double-crust pie
1 tablespoon margarine

Steps:

  • Mix first 3 ingredients.
  • Toss with apples and lemon juice.
  • Add raisins.
  • Toss again.
  • Place in pastry lined pie plate.
  • Dot with margarine.
  • Cover with top crust.
  • Seal and flute edge.
  • Cut slits in top.
  • Bake at 425 for 50 munutes until browned.

DEEP DISH APPLE-RAISIN PIE



Deep Dish Apple-raisin Pie image

The addition of raisins to this wonderful apple pie makes this even more special...A fantastic-tasting pie! (Prep time does not include making the pastry)

Provided by Kittencalrecipezazz

Categories     Pie

Time 55m

Yield 1 9inch pie

Number Of Ingredients 11

2 1/2 lbs golden delicious apples, peeled and thinly sliced (6-7)
1/2 cup raisins
1/4 cup packed brown sugar
2 tablespoons flour
2 tablespoons orange juice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 pinch ground cloves
2 tablespoons cold butter, cut into very small pieces
1 pastry dough, for a double pie (9-inch)

Steps:

  • Heat oven to 400 degrees (bottom rack).
  • In a large bowl, combine apples, raisins, sugar, flour, cinnamon, nutmeg, salt and cloves.
  • Mound mixture in prepared unbaked pastry shell; dot with small pieces of butter.
  • Cover the filling with top pie crust; seal, and flute edges.
  • Cut several vents/slits in top crust to vent out steam.
  • Place on a cookie sheet if desired to prevent spills.
  • Bake for 50-60 minutes, or until crust is golden, and apples are tender.
  • Cool at least 30 minutes before serving.

APPLE RAISIN PIE



Apple Raisin Pie image

Whenever I serve this pie, someone at the table usually asks for a second piece. It has old-fashioned goodness and a delicious, crunchy topping. -Arnold Beatley, Portola, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 4 servings.

Number Of Ingredients 9

1 sheet refrigerated pie pastry
2 medium tart apples, peeled and thinly sliced
1 tablespoon plus 1/2 cup sugar, divided
1-1/2 teaspoons ground cinnamon
1/2 cup all-purpose flour
1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup butter, melted
2 tablespoons beaten egg

Steps:

  • Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Facts : Calories 625 calories, Fat 31g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 293mg sodium, Carbohydrate 83g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.

OLD FASHIONED RAISIN PIE I



Old Fashioned Raisin Pie I image

This recipe was given to me 41 years ago by my husband's grandmother.

Provided by Linda

Categories     Desserts     Pies     Vintage Pie Recipes     Raisin Pie Recipes

Yield 8

Number Of Ingredients 9

2 cups raisins
2 cups water
½ cup packed brown sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon distilled white vinegar
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
  • Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
  • Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.

Nutrition Facts : Calories 408.8 calories, Carbohydrate 64.6 g, Cholesterol 3.8 mg, Fat 16.5 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 324.7 mg, Sugar 34.9 g

APPLE-RAISIN CINNAMON BUN PIE



Apple-Raisin Cinnamon Bun Pie image

There's more than meets the eye in this tricky pie. At first glance, it looks like a pan full of cinnamon buns, but cut into it and there's apple pie filling underneath! Big and little kids can help with measuring ingredients and even rolling out the dough (though parents should be nearby in case they need help).

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 15

One 14-ounce package refrigerated rolled pie dough
3 tablespoons all-purpose flour, plus more for dusting
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/3 cup dark raisins
1/3 cup golden raisins
4 pounds mixed apples, such as Granny Smith, Golden Delicious and McIntosh
4 pounds mixed apples, such as Granny Smith, Golden Delicious and McIntosh
Juice of 1 lemon
1/2 teaspoon freshly grated nutmeg
Pinch kosher salt
1 large egg, lightly beaten
2/3 cup confectioners' sugar, optional
2 tablespoons milk, plus more if needed, optional

Steps:

  • Line a 9-inch pie plate with 1 piece of dough, and refrigerate until ready to assemble the pie.
  • Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface, and spread 2 tablespoons of the butter evenly on top. Combine 1/4 cup of the granulated sugar and 1 teaspoon of the cinnamon in a small bowl, and sprinkle evenly over the butter; gently press with your fingers to help the mixture adhere. Roll the dough up into a tight log. Trim and discard about 1 1/2 inches from each end, and cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces, cut-side down, in a snug circle on floured parchment paper. Lightly dust the pieces with flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet, and refrigerate until ready to assemble the pie.
  • Put the dark and golden raisins in a medium bowl with hot water to cover. Let them soak until tender, about 5 minutes, then strain.
  • Make the filling: Peel and core the apples, cut them into 1/2-inch-thick slices and toss with the remaining 1/2 cup sugar and the lemon juice in a large bowl. Melt the remaining 4 tablespoons butter in a large skillet over medium-high heat. Add the apples, and cook, stirring occasionally, until the firmer apples soften but hold their shape, 15 to 18 minutes. (The softer apples, like McIntosh, will get very soft and saucy.) Add the flour, the remaining 1/2 teaspoon cinnamon, and the nutmeg and salt, and stir until the juices thicken, about 2 minutes. Remove the skillet from the heat, stir in the raisins and let the filling cool completely. (The filling can be refrigerated, covered, for up to 2 days.)
  • Fill the dough-lined pie plate with the filling in an even layer. Invert the cinnamon-roll crust on top, and peel off the parchment. (It's OK if the individual rounds separate a bit in the process.) Pinch the crusts together. Fold the overhanging dough under itself, and crimp as desired. Brush with the egg, and refrigerate for 30 minutes.
  • Bake the pie: Place a baking sheet in the oven, and preheat to 400 degrees F. Set the pie on the hot baking sheet, and bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.
  • If using a glaze, whisk together the confectioners' sugar and milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.

SPICED APPLE PIE WITH RAISINS



Spiced Apple Pie with Raisins image

Categories     Food Processor     Fruit     Ginger     Dessert     Bake     Christmas     Thanksgiving     Dried Fruit     Raisin     Apple     Spice     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 17

Crust
3 cups all purpose flour
2 tablespoons sugar
1 1/4 teaspoons salt
3/4 cup chilled solid vegetable shortening, diced
9 tablespoons chilled unsalted butter, diced
7 tablespoons (about) ice water
2 1/2 teaspoons apple cider vinegar
Filling
4 pounds Granny Smith apples, peeled, cored, cut into 1/2-inch cubes
3/4 cup sugar
1/2 cup golden raisins
3 tablespoons all purpose flour
2 tablespoons minced crystallized ginger
2 tablespoons (packed) dark brown sugar
2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Steps:

  • For crust:
  • Mix flour, sugar and salt in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Transfer flour mixture to large bowl. Combine 7 tablespoons ice water and 2 1/2 teaspoons vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding more water by teaspoonfuls if needed. Gather dough into ball; divide into 2 pieces. Flatten each into disk. Wrap each separately in plastic; chill 20 minutes.
  • For filling:
  • Preheat oven to 400°F. Mix all ingredients in large bowl; toss. Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 1 inch. Spoon filling into dough-lined dish. Roll out second dough disk on lightly floured surface to 13-inch round. With star cookie cutter, cut out several stars from center of crust. Fold crust in half and transfer to top of filling. Unfold crust. Press top and bottom crust edges together to seal. Crimp edges decoratively. Place cutout stars around edge of crust.
  • Bake pie until apples are tender and juices are bubbling thickly, covering edges with foil if browning too quickly, about 1 hour 45 minutes. Cool on rack 1 hour. (Can be made 8 hours ahead. Let stand on rack.) Serve with ice cream.

GOLDEN RAISIN AND APPLE LATTICE PIE



Golden Raisin and Apple Lattice Pie image

Categories     Fruit     Dessert     Bake     Thanksgiving     Raisin     Apple     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Crust
1 1/2 cups all purpose flour
1/2 cup cake flour
1 tablespoon plus 1 1/2 teaspoons sugar
3/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) chilled unsalted butter, cut into pieces
3 tablespoons chilled solid vegetable shortening, cut into pieces
6 tablespoons (or more) ice water
Filling
3 1/4 pounds Golden Delicious apples, peeled, quartered, cored, each quarter cut crosswise into 1/4-inch-thick slices
3 tablespoons plus 2 teaspoons sugar
3 tablespoons unsalted butter, melted
2 teaspoons fresh lemon juice
1 cup golden raisins (about 5 ounces)
2 tablespoons (packed) dark brown sugar
1 large egg yolk beaten to blend with 1 tablespoon whipping cream (for glaze)

Steps:

  • For crust:
  • Blend flour, cake flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten larger piece into disk and smaller piece into rectangle; wrap each in plastic and refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
  • For filling:
  • Position rack in bottom third of oven and preheat to 375°F. Spread apple slices on large rimmed baking sheet. Sprinkle 3 tablespoons sugar over apples, then drizzle with 2 tablespoons melted butter and lemon juice; toss to coat. Bake just until apples begin to soften, stirring once, about 15 minutes. Cool apples completely on baking sheet. Maintain oven temperature.
  • Transfer apples and any accumulated juices to large bowl. Mix in raisins and brown sugar.
  • Butter 9-inch-diameter glass pie dish. Roll out dough disk on floured surface to 12-inch round. Transfer crust to prepared pie dish. Spoon apple filling into crust. Drizzle remaining 1 tablespoon melted butter over. Roll out dough rectangle on floured surface to 11x7-inch rectangle. Cut lengthwise into twelve 1/2-inch-wide strips. Place 6 strips 1 inch apart atop apple filling. Place remaining 6 strips diagonally atop first 6 strips, forming diamond lattice pattern. Trim strips even with bottom crust. Fold dough overhang in, pressing onto edge of pie dish. Press dough edge decoratively with fork to seal.
  • Brush dough strips with egg glaze. Sprinkle strips with 2 teaspoons sugar. Bake 15 minutes. Reduce oven temperature to 350°F. Continue to bake pie until crust is golden and apples are tender, covering crust edges with foil if browning too quickly, about 1 hour 15 minutes longer. Cool pie at least 2 hours. Serve slightly warm or at room temperature. (Can be made 1 day ahead. Cool completely, then cover and store at room temperature.)

RAISIN PIE



Raisin Pie image

To top off many meals, Mother baked an amazing array of pies-there was something to satisfy everyone's tastes. Besides my favorite-this Raisin Pie recipe-there was one each of pumpkin, mincemeat, pecan, apple and cherry. We had scrumptious leftovers for days! -Patricia Baxter, Great Bend, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 8

1 cup sugar
2-1/2 tablespoons all-purpose flour
1-1/2 cups cold water
2 cups raisins
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 tablespoon butter
Pastry for double-crust pie (9 inches)

Steps:

  • Preheat oven to 375°. In a saucepan, stir together sugar and flour. Add water and mix well. Stir in raisins, salt and cinnamon; cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat and stir in butter. Pour into a pastry-lined 9-inch pie plate. Top with lattice crust, or cover with top crust and cut slits for steam to escape. Bake until crust is golden brown, about 45 minutes.

Nutrition Facts : Calories 467 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 367mg sodium, Carbohydrate 82g carbohydrate (50g sugars, Fiber 2g fiber), Protein 3g protein.

APPLE AND RAISIN CRISP



Apple and Raisin Crisp image

Categories     Fruit     Nut     Dessert     Bake     Kid-Friendly     Back to School     Raisin     Apple     Walnut     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 16

Topping
1 1/4 cups old-fashioned oats
1 cup plus 2 tablespoons firmly packed brown sugar
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup walnuts, chopped
Filling
4 pounds pippin or Granny Smith apples, peeled, cored, sliced
1 1/2 cups golden or brown raisins
1/2 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon all purpose flour
3/4 teaspoon ground cinnamon
Vanilla ice cream

Steps:

  • Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
  • For Topping:
  • Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
  • For Filling:
  • Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.

APPLE RAISIN FILLING



Apple Raisin Filling image

This recipe was created to accompany [Traditional Hamantaschen](/recipes/food/views/13706) or [Cream Cheese Hamantaschen](/recipes/food/views/13708) . Can be prepared in 45 minutes or less.

Yield Makes 3/4 cup

Number Of Ingredients 3

1/2 cup unsweetened apple butter
1/4 cup chopped golden raisins
1/4 cup chopped walnuts

Steps:

  • In a bowl stir together filling ingredients until combined well.

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