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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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When the weather starts getting a little cooler and the leaves start falling, what better way to welcome in fall than with a homemade apple pie? This version, from Karen Gavureau of Clearwater, Florida, calls for apples, pears and raisins flavored with rum extract. This pie is a sure way to a man's heart, attests Karen. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
1/4 teaspoon plus 1/8 teaspoon baking powder |
1/4 teaspoon plus 1/8 teaspoon salt |
6 tablespoons cold butter |
1/4 cup fat-free milk |
1-1/2 teaspoons cider vinegar |
filling: |
5 cups sliced peeled tart apples |
2 cups sliced peeled ripe pears |
1/3 cup raisins |
1/2 cup plus 1 teaspoon sugar, divided |
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
3/4 teaspoon rum extract |
1 egg white |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine milk and vinegar; gradually add to crumb mixture, tossing with a fork until dough forms a ball.
2. Divide dough into two balls, one slightly larger than the other. On a lightly floured surface, roll larger ball to fit a 9-in. pie plate. Coat pie plate with cooking spray; transfer pastry to plate.
3. In a large bowl, combine the apples, pears and raisins. Combine 1/2 cup sugar, flour, cinnamon, nutmeg and cloves; add to fruit mixture and toss. Sprinkle with extract; toss well. Spoon into crust.
4. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice with egg white; sprinkle with remaining sugar.
5. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until crust is golden and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
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