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Name: Cinnamon Apple Pie with Raisins and Crumb Topping
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups all purpose flour; 1 tablespoon sugar; 1/2 teaspoon salt; 1/8 teaspoon baking powder; 1/2 cup Unsalted butter chilled, cut into 1/2-inch cubes; 1/4 cup Ice water (or more); 1 teaspoon apple cider vinegar; 1 cup Light brown sugar (packed); 3 tablespoons all purpose flour; 2 teaspoons finely grated lemon peel; 1 1/4 teaspoons ground cinnamon; 2 3/4 pounds G ranny Smith apples (about 6 medium), peeled, halved, cored, cut into 1/8-inch-thick; 1 cup raisins; 2 teaspoons vanilla extract; 1 cup all purpose flour; 1/2 cup Light brown sugar (packed); 1 teaspoon ground cinnamon; 1/8 teaspoon salt; 1/2 cup Unsalted butter chilled,cut into 1/2-inch cubes; Lightly sweetened whipped cream or vanilla ice cream

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INGREDIENTS

Crust:
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
1/2 cup Unsalted butter ; chilled, cut into 1/2-inch cubes
1/4 cup Ice water ; (or more)
1 teaspoon apple cider vinegar
Filling:
1 cup Light brown sugar ; (packed)
3 tablespoons all purpose flour
2 teaspoons finely grated lemon peel
1 1/4 teaspoons ground cinnamon
2 3/4 pounds G ranny Smith apples ; (about 6 medium), peeled, halved, cored, cut into 1/8-inch-thick
1 cup raisins
2 teaspoons vanilla extract
Crumb Topping:
1 cup all purpose flour
1/2 cup Light brown sugar ; (packed)
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup Unsalted butter ; chilled,cut into 1/2-inch cubes
Lightly ; sweetened whipped cream or vanilla ice cream

Servings

INSTRUCTIONS

For crust:

Blend flour, sugar, salt, and baking powder in processor. Add butter; pulse until mixture resembles coarse meal. Mix 1/4 cup ice water and vinegar in small bowl; add to processor and pulse until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.

Roll out dough on floured work surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edges under and crimp, forming crust sides 1/4 inch above rim of pie dish. Freeze crust 20 minutes.

For filling:

Position rack in center of oven and preheat to 375F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding filling slightly in center. Bake pie until apples begin to soften, about 40 minutes.

Meanwhile, prepare crumb topping:

Whisk flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.

Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.

Cut pie into wedges and serve warm or at room temperature with whipped cream or vanilla ice cream.

NOTES

Don't skip that teaspoon of vinegar in the pie dough-it helps make the finished crust tender.

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Cinnamon Apple Pie with Raisins and Crumb Topping

Crust:
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
1/2 cup Unsalted butter chilled, cut into 1/2-inch cubes
1/4 cup Ice water (or more)
1 teaspoon apple cider vinegar
 Filling:
1 cup Light brown sugar (packed)
3 tablespoons all purpose flour
2 teaspoons finely grated lemon peel
1 1/4 teaspoons ground cinnamon
2 3/4 pounds G ranny Smith apples (about 6 medium), peeled, halved, cored, cut into 1/8-inch-thick
1 cup raisins
2 teaspoons vanilla extract
 Crumb Topping:
1 cup all purpose flour
1/2 cup Light brown sugar (packed)
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup Unsalted butter chilled,cut into 1/2-inch cubes
 Lightly sweetened whipped cream or vanilla ice cream

For crust:
Blend flour, sugar, salt, and baking powder in processor. Add butter; pulse until mixture resembles coarse meal. Mix 1/4 cup ice water and vinegar in small bowl; add to processor and pulse until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.

For filling:
Position rack in center of oven and preheat to 375F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding filling slightly in center. Bake pie until apples begin to soften, about 40 minutes.

Meanwhile, prepare crumb topping:
Whisk flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.

Cut pie into wedges and serve warm or at room temperature with whipped cream or vanilla ice cream.

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Nutrition

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Serving Size: 1 Serving (217g)
Recipe Makes: 8 Servings

Calories: 636
Calories from Fat: 213 (33%)

Amt Per Serving		% DV

	Total Fat 23.6g	32 %
	Saturated Fat 14.7g	73 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 1.1g
Cholesterol 61mg		19 %
Sodium 24.6mg		1 %
Potassium 418mg		11 %
Total Carbohydrate 104.5g		31 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 101.3g
Protein 5.9g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 636

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