Cinnamon Apple Pie with Raisins and Crumb Topping
3.8
(24)
Ingredients
Makes 8 servings
Crust:
Filling:
Crumb Topping:
For crust:
Step 1
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.
Step 2
粉状的工作表面上推出面团13英寸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:
Step 3
Position rack in center of oven and preheat to 375°F. 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:
Step 4
Whisk flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.
Step 5
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.
Step 6
Cut pie into wedges and serve warm or at room temperature with whipped cream or vanilla ice cream.
GOOD TO KNOW:
Step 7
Don't skip that teaspoon of vinegar in the pie dough—it helps make the finished crust tender.
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Reviews (24)
Back to TopI made this last night and we loved it. It is a very forgiving recipe. I didn't have enough brown sugar or enough butter, didn't have a lemon at all and couldn't find the cinnamon. I used self-rising flour – White Lily, my fave. With a little less butter and sugar, the crust was thin and crispy – really lovely. I also liked the filling. I used pumpkin pie spice, which was good enough, and added a combo of rice vinegar and orange juice to keep the apples from turning brown. The result was a little tangy instead of overly sweet. I baked it for 40 minutes the first go around and then added the topping – again, I didn't have enough sugar or butter, but what the heck, it tasted fine. I put it back in the oven. About 15 minutes into it, my husband wanted to go boating, so I turned the oven off. We were gone for an hour or so. When I got back the pie still wasn't quite done, so I turned the oven back on for another 15 or 20 minutes. We had salmon cakes (the last of the salmon from the night before) a salad and pie for dinner. Soooo good.
jlphipps
Punta Gorda, FL
10/13/2020
I took others advice and used 1/2 c raisins and 1tsp vanilla. Also...I used the Marie Callender’s pre-made pie crust in the frozen food isle. At first I thought there were too many apples for the crust (piled very high!), but, after baking the first 30-minutes, the apples had ‘shrunk’ allowing plenty of space for the crumb topping. I baked the pie 30-minutes, added the crumb topping and baked another 30-minutes....perfect! No need to tent...the crust did not burn.
luvgrtfood
Southern California
4/3/2018
I prepared this recipe for a dinner with my 82-years-old-difficult-to-please aunt. She loved it (as well as my mom and myself). A keeper!
gileroux
10/11/2010
I made this exactly as written last night using a mixture of Cox Orange Pippins and Cortland apples but was disappointed with the taste. The apple flavor was overwhelmed by the the lemon and vanilla, possibly the raisins too. I agree it is a very sweet pie. Next time I am going to cut the raisins, lemon zest and vanilla in half and add some nuts to the crumb crust. I think I will also either use my favorite crust recipe or make this one using half butter and half butter flavored Crisco. The crust was tougher than my crusts usually are.
sampsonite
Hillsboro, OR
10/13/2009
The filling and topping for this pie was so delicious! I used about 3/4 cup golden raisins which worked well. For some reason, the crust came out a bit "hard", maybe because it bakes for so long? I will try using my own pie crust recipe next time. I also like the suggestion someone made of soaking the raisins in rum. I think that would be yummy!
Anonymous
Windham, Maine
2/23/2009
I thought this pie was absolutely delicious. Following previous recommendations, I did reduce the raisins to 1/2 cup, but I thought they were a wonderful addition despite the fact that I'm not even much of a raisin fan. Highly recommended!
Anonymous
10/22/2008
I have made this a few times now, and it's a family favorite! I did cut the amount of raisins to 1/2 cup, and I have found it works great with purchased pie crust. For a more grown-up version, try soaking the raisins in some dark rum - sooo yummy!
cyrillemp
Palos Verdes Estates, CA
2/12/2008
really tasty pie! I agree that I will cut back on the raisins next time around. I added 1/2 cup toasted chopped walnuts to the crumb topping for a crunch and taste that works well against the sweetness of the filling.
happybaker1
milwaukee, wi
1/8/2008
I substituted dried cherries for the raisins. Excellent flavor
Lauratg
Boston, MA
11/29/2007
I should have read the reviews first. I found it much too sweet even cutting the brown sugar back 1/2 C. I will cut the rasins as well next time. It was pretty good though.
kvelthaus
Ridge, NY
11/28/2007
The crust was similar to my mom's, but with the food processor, much easier. Overall, we found the filling much too sweet.
Anonymous
michigan
11/20/2007
I substituted dried cranberries instead of raisins and only used 1/2 cup and it turned out great. I would recommend taking the extra time to make the crust (it was fantastic and pretty easy overall)
Anonymous
Long Island, NY
11/19/2007
My husband loved this pie, especially the crust. I cut the raisins in half based on the other reviews, and thought it was perfect. The raisins add a little extra flavor, and get plump and juicy from the apples' natural juices. I used cortland apples, also firm and tart; they were a great substitute.
heathw
Boston, MA
10/13/2007
I made this with a store bought crust from Whole Foods and I used 1/2 cup of currants as another reviewer suggested. The cinnamon taste is great. I won a bake off at my work and a $75 gift certificate--pretty good for a first time recipe :)
hikeybikey
oak park, il
10/12/2007
Really, really good. To save time instead of gathering dough into ball and then rolling it, just press it right into the pie plate.
Anonymous
north vancouver, b.c. canada
10/5/2007
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