I found this recipe in a pile of old magazines and booklets that my mom has – “Our Holiday Best” published by Sunmaid Raisins and Diamond Walnuts.
- 1 1/2 cup raisins
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 cups apples, peeled and diced (ours were more thinly sliced)
- 2 pie pastries
- 1 egg, beaten
- Sugar for glaze
1. In a large saucepan over low heat, simmer raisins in water until liquid is almost absorbed, 5 to 7 minutes (this took closer to 12-15 minutes for the water to be “almost absorbed”.
2. Meanwhile, in a small bowl, mix sugar, flour, cinnamon and salt. Stir the raisins into this mixture. Add the apples and lemon juice.
3. Line a pie plate with one of the crusts. Pour the apple raisin mixture into it. Cover with second crust. Seal and flute the edges. Cut slits for steam to escape. Brush with beaten egg and sprinkle with sugar.
4. Bake at 425F for 10 min. Reduce heat and bake 45 to 55 minutes or until crust is golden brown (ours took about 35 minutes until it was ready).
Verdict: This was a delicious pie. The apples and the raisins really worked together. I have this weird thing with apples as filling sometimes where I dislike too much apple, but the raisins helped me feel like the apple filling was over powering everything else.