Apple Raisin French Pie Recipe 455

CINNAMON-RAISIN APPLE CRISP PIE

Steps:

• Heat oven to 400°F. Place cookie sheet on oven rack.
• In large bowl, stir together granulated sugar, 3 tablespoons flour, the cinnamon and nutmeg. Stir in apples and raisins; toss to coat. Spoon into frozen pie crust.
• In medium bowl, mix topping ingredients except walnuts with pastry blender or fork until crumbly; stir in walnuts. Sprinkle over filling.
• Bake on cookie sheet 20 minutes. Place sheet of foil over pie to prevent excessive browning. Bake 20 to 30 minutes longer or until filling is bubbly and topping is golden brown. Cool at least 30 minutes before serving.

APPLE RAISIN PIE

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.

APPLE RAISIN PIE

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.

FRENCH APPLE PIE

Steps:

• Preheat oven to 450 degrees.
• Place one crust in a 9 inch pie pan.
• Mix apple slices and raisins and place in pie shell.
• Sprinkle with lemon juice.
• Mix remaining ingredients (not Icing) and sprinkle on top of apples and raisins.
• Dot with butter if desired and place 2nd crust on top.
• Crimp or flute edges as desired.
• Bake at 450 degrees for 10 minutes, then reduce heat to 375 degrees and Bake 40 more minutes.
• When pie is cool, mix the icing and drizzle over the crust.

APPLE = RAISIN FRENCH PIE RECIPE - (4.5/5)

Steps:

• raisin filling. combine raisins, water, and lemon juice in a heavy saucepan over medium heat. bring to boil lower heat cook watch very carefully they will burn cook until raisins are plump from separate bowl corn syrup, flour and sugar mix well then add to raisins continue cooking stirring watch again so they don't burn. until thick syrupy Pre heat oven 400 degrees bake for 1 hour Spread the apple mixture in the curst in an even layer, spread raisin filling evenly over apples. top with crumb topping or plain crust cut vent in center of plain crust

APPLE-RAISIN CINNAMON BUN PIE

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.

APPLE RAISIN CREAM PIE

Steps:

• Make favorite pastry; line bottom of pie tin with one crust and set aside. Combine apple slices, sugar, flour, spices, raisins, salt and lemon zest; mix together well. Spoon filling into pastry-lined pan; dot with butter. Cover with top crust decorated with steam vents; seal edges. Cut a 1-in. circle from dough in center of top crust., Bake at 400° for 40-45 minutes. Remove pie from oven; slowly pour cream into center hole of top crust. Return to oven; bake 5-10 minutes longer. Let stand for 5 minutes before cutting.(Refrigerate leftovers.)

APPLE RAISIN COBBLER PIE

Steps:

• Combine apple pie filling, raisins, and nutmeg in a bowl. Pour into crust.
• In another bowl, combine flour and brown sugar; cut in melted butter until mixture becomes crumbly. Stir in nuts. Sprinkle mixture over the top of the pie filling.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until top has browned.

FRENCH APPLE PIE WITH ICING RECIPE - (3.6/5)

Steps:

• Pie: * Bring the apple cider to a boil in a saucepan over med-high heat about 20 mins, until reduced to about 2/3 cup. 1) Preheat oven to 350 degrees F. 2) Combine 1/4 cup butter, sugar, salt, cinnamon, allspice, nutmeg, apples, baking soda, flour, cider raisins, 1 tsp vanilla and reduced apple cider in a large bowl and mix well. 3) Pour mixture into prepared pie pan and top with remaining crust. Trim, seal and flute the edges. Slit the top crust with a knife a few times to let the steam escape. 4) Place prepared pie on a baking sheet and cover edges while baking if it is darkening too quickly. Bake in preheated oven for 45 mins. 5) Cool on a wire rack for about 25 to 30 mins and then refrigerate. Ensure the pie is very cool before the glaze is drizzled on. Put back in refrigerator so the glaze sets up. Glaze: 1) Combine all ingredients and mix until creamy. If needed, add a little more milk to get the correct consistency. You may also add a tsp of ground cinnamon for additional flavor.

APPLE, PECAN AND RAISIN PIE

Steps:

• Thinly slice 1/4 pound (1 stick) of the butter, and place in freezer until well chilled. In the bowl of a food processor, combine 1 1/4 cups of the flour, salt, sugar and butter from freezer. Pulse until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water drop by drop until the dough just holds together. Transfer dough to a mixing bowl, and shape into a ball. On a lightly floured surface, roll out dough to 1/8 inch thickness. Fit into a nonstick or lightly buttered 9-inch pie plate, and trim the edge with a sharp knife. Lightly cover with plastic wrap, and refrigerate.
• In a large saute pan over medium heat, melt 3 tablespoons of the remaining butter. Add apple slices, and saute until soft, 10 to 15 minutes. Remove from heat, and allow to cool.
• Heat oven to 325 degrees. In a mixing bowl, combine pecans, raisins, cinnamon and 3/4 cup of light brown sugar. Mix well. Add apples, toss lightly and set aside. Slice remaining 1/4 pound (1 stick) butter, and place in the bowl of a food processor. Add remaining 1/2 cup flour, and pulse until mixture resembles coarse meal. Transfer to a mixing bowl, and add remaining 3/4 cup light brown sugar, and oatmeal; mix well.
• Spoon apple mixture into chilled pie shell. Cover with oatmeal topping. Bake on a middle oven rack until crust is golden brown and filling is slightly bubbly, about 1 hour. Allow to cool before serving.