november 25, 2010

A Thanksgiving apple pie.

Raisin Apple Pie

Filling
5 apples, some sweet and some tart
5 tbs dark rum
1/3 cup golden raisins
3 tbs flour
2/3 cup light brown sugar
1 tsp lemon zest
3/4 tsp ground cinnamon
1/2 tsp grated nutmeg
1/8 tsp salt
1 tbs unsalted butter
2 tsp milk
1 tbs sugar

Dough
2 1/2 cups flour
2 sticks cold unsalted butter, cut into small cubes
1/2 tsp salt
ice water

Soak raisins in rum overnight.

Blend together flour, butter, and salt in a bowl with your fingertips until mixture is roughly pea-size butter lumps. Add ice water one tablespoon at a time until dough holds together. Turn out the dough onto a work surface and divide into two portions. Flatten each portion into a disk and chill at least one hour.

Preheat oven to 425 degrees F. Roll out 13″ pastry round and fit into 9″ pie dish. Trim edges and crimp edges. Line shell with foil and fill with rice. Bake in the oven for 15 to 20 minutes, until shell turns light, golden brown.

Peel and core apples, then cut into 1/2″ cubes. Mix together flour, brown sugar, lemon zest, cinnamon, nutmeg, and salt. Add apples and raisins to mixture, toss together. Add apple filling to pastry shell. Cut butter into small pieces and dot top of filling.

Roll out 11″ pasty round and place on top of filling. Press pastry edges together decoratively. Lightly brush pie top with milk, then sprinkle with sugar. Cut steam vents in pie crust.

Bake for 20 minutes at 425 degrees F, then reduce heat to 375 degrees F and bake until crust is golden brown, about 45 minutes more. Cool, then serve.






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