Coffee and Dessert - Apple Pie with Walnuts and Raisins

With all the fresh, crisp apples available right now, it's time for home baked apple pie. There are many variations, and never enough time to try them all. This one is easy and delicious - hope you enjoy it!!

Apple Pie with Walnuts and Raisins
 
One 9-inch prepared pastry crust (unbaked - see recipe below)
3/4 cup sugar
1/4 cup flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Dash of salt
6 cups thinly sliced tart apples (about 6 medium)
1/2 cup raisins
1/2 cup chopped walnuts
Crumb Topping (see below)
 
Pie Crust
1/3 cup plus 1 tablespoon shortening
1 cup all-purpose flour
1/2 teaspoon salt
2 to 3 tablespoons cold water
 
1. Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
2. Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board. Roll pastry 2 inches larger than the inverted pie plate with flour covered rolling pin. Fold pastry into quarters; unfold and ease into plate, pressing firmly against bottom and side.
3. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with the plate; flute (pinch) edges into V-shape.
 
Crumb Topping
Mix 1 cup all-purpose flour, 1/2 cup firm margarine or butter and 1/2 cup packed brown sugar until crumbly.
 
Pie Preparation
1. Heat oven to 425 degrees. Prepare pie crust.
2. Mix sugar, flour nutmeg, cinnamon and salt.
3. Stir in apples, raisins and walnuts.
4. Turn into pastry lined pie plate.
5. Top apple/raisin/walnut filling with crumb topping. Cover crust edge with strip of aluminum foil; remove during last 15 minutes of baking.
6. Bake 50 minutes - covering topping with foil during last 10 minutes of baking.
 
Serve warm with shipped cream or scoop of vanilla ice cream.
 

 
 
 



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