A Taste of Autumn: Apple and Raisin Pie

 

 There's something magical about autumn, isn't there? The crisp air, the vibrant colors of the changing leaves, and of course, the comforting aroma of freshly baked pie wafting from the kitchen. This season calls for cozy gatherings, warm drinks, and delicious treats that capture the essence of fall. And what could be more quintessentially autumnal than an apple pie?

Today, I'm sharing a beloved recipe that adds a delightful twist to the classic apple pie: a warm and inviting Apple and Raisin Pie. The sweetness of the apples perfectly complements the chewy, slightly tart raisins, all nestled in a flaky, golden crust. It's a pie that tells a story, a symphony of flavors and textures that will transport you to a blissful autumn afternoon.

This recipe is simple enough for a beginner baker, but the results are truly impressive. It's the kind of pie that begs to be shared with loved ones, perhaps after a leisurely walk through crunchy leaves, or as the centerpiece of a festive fall dinner.

Here's what you'll need:

For the Crust (or use your favorite store-bought pie crust):

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, very cold and cut into small pieces
• ½ cup ice water (or more, as needed)

For the Filling:

• 6-7 medium-sized apples (such as Granny Smith, Honeycrisp, or Fuji), peeled, cored, and sliced
• ½ cup raisins
• ¾ cup granulated sugar (adjust to your apple's sweetness)
• 2 tablespoons all-purpose flour or cornstarch (for thickening)
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, cut into small pieces (for dotting)

Instructions:

1. Prepare the Crust:

• In a large bowl, whisk together the flour and salt.
• Cut in the cold butter using a pastry blender, your fingertips, or a food processor until the mixture resembles coarse crumbs with some pea-sized butter pieces.
• Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
• Divide the dough in half, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Filling:

• In a large bowl, combine the sliced apples, raisins, granulated sugar, flour (or cornstarch), cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly.

3. Assemble the Pie:

• Preheat your oven to 400°F (200°C).
• On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang.
• Pour the apple and raisin filling into the pie crust. Dot the top of the filling with the small pieces of butter.
• Roll out the second disc of dough. You can either place it whole over the filling, crimp the edges, and cut a few slits in the top for steam to escape, or cut it into strips for a lattice top (my personal favorite!).
• If making a lattice, weave the strips over and under each other. Trim any excess dough.
• Crimp the edges of the pie crust to seal. For a golden crust, you can brush the top with an egg wash (one egg yolk beaten with a tablespoon of water) and sprinkle with a little sugar.

4. Bake:

• Place the pie on a baking sheet to catch any drips.
• Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges loosely with foil.
• Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.

Enjoy your delicious Apple and Raisin Pie! It's perfect on its own, with a scoop of vanilla ice cream, or a dollop of whipped cream. This pie is more than just a dessert; it's a warm hug on a crisp autumn day. Happy baking!