Apple Raisin Cream Pie Food

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.

CHRISTINA'S APPLE RUM RAISIN PIE

Steps:

• Preheat the oven to 425 degrees F.
• To make the crust: Sift the flour, sugar, salt, and cinnamon into a medium-size mixing bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until coarse crumbs form. Mixing with a fork, add ice water, 1 tablespoon at a time, just until the dough holds together. Press the dough into a ball and divide in 1/2. Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
• To make the filling: Put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum. Pour rum over raisins and let stand at least 1 hour. Strain, return raisins to the bowl and stir in pie filling. Set aside.
• On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate. Pour in the filling and sprinkle the gelatin over the top. Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal. Trim and crimp the edges. Pierce the top of the pie in a few places with a fork to make steam vents.
• Bake for 10 minutes and then reduce oven to 325 degrees F. and bake until crust is browned, about 45 minutes. Place on a rack to cool. If using icing, heat it in the microwave just until melted, then drizzle over the pie. Cut into wedges and serve.

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.)

SPICED APPLE PIE WITH RAISINS

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.

MINI APPLE,RUM AND RAISIN PIES

Steps:

• For the pastry, Combine the flour,sugar and butter together. Rub with your fingetips until breadcrumbs and then add the egg. Using a knife bind it all together, then using your hands shape into a ball. Place in fridge to chill for 15 minutes.
• Meanwhile, Place the raisins and rum into a bowl and leave to soak for about 5 minutes. Add the apple, sugar and spices to a seperate bowl and after soaking add the raisins, using your hands mixed it all together. Put to one side for now.
• Once chilled, take the pastry out of the fridge and roll out just a tiny bit thinner than a 1 pound coin ( if too thin it will go soggy and leak through at the bottom). Using a cutter cut out the circles just bigger than the cupcake cases and place carefully in the case leaving a slight over hang around the edges. Take a tbsp of the mixer making sure there is equal amounts of raisin and apple in each, place in each case. Leaving the liquid in the bowl. Don't worry if there's left overs as this is what will make the sauce.
• Re-roll the pastry and cut out slighter smaller circles with a cutter, for the lids. Place ontop of the pie mixtures folding the overhanging pastry over the top and sealing with fingers. Make sure there are no holes. For the sauce add the left over mixture to a seperate pan and spread evenly.
• Pierce each pie with a knife in the middle and sprinkle for a bit of extra sugar. Cook them on 180C/356F for 25-30mins on the middle shelf until a crisp golden brown( after 13 minutes place the left over mixture on the shelf below) place the pies on wrack to cool slighty. Quickly place the mixture into a bowl leaving any juice, and put the rum into the pan along with the water and using scraper or spatula scrape the remains off the bottom. Pour into the bowl and place in microwave for 30 seconds. Serve with pies.
• You could even have icecream or custard too.

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.

APPLE-RAISIN FRENCH TOAST CASSEROLE

Steps:

• Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
• In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
• Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.

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.

DEEP DISH APPLE-RAISIN PIE

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 AND RAISIN SAUCE

Steps:

• Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.