Have you ever wondered if the perfect balance of tart apples and sweet raisins could actually make a pie better than traditional apple pie? You’re not alone. Recent food trend data shows that apple and raisin pie is gaining popularity for its unique flavor profile and nostalgic appeal. Nevertheless, does it meet the standards? In this post, we’ll walk you through a mouthwatering recipe that blends the best of both worlds—crisp apples and chewy raisins—in a buttery, flaky crust.
Whether you’re a seasoned baker or just starting out, this guide will give you all the tools you need to create a show-stopping dessert that’s as easy as it is delicious.
Ingredients List
Here’s what you’ll need to make one 9-inch apple and raisin pie :
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (two sticks) of chilled, diced unsalted butter
- 6–8 tbsp ice water
For the Filling:
- Cut 4 medium Granny Smith apples into slices, core them, and peel them.
- 1 cup of raisins (for added sweetness, use golden raisins)
- ¾ cup brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Optional Add-ins:
- ¼ cup chopped walnuts or pecans for crunch
- 1 tbsp bourbon or brandy for depth of flavor
This recipe allows for flexibility—you can substitute regular raisins for golden ones, or use a mix of apples like Honeycrisp or Fuji for a sweeter twist.
Timing
- Total Time: 90 minutes
- Prep Time: 25 minutes
- Cook Time: 65 minutes
That’s 20% less time than the average homemade pie! The filling comes together quickly while the crust chills, making this an efficient choice for busy bakers or last-minute dessert plans.
Step-by-Step Instructions
Step 1: Make the Crust
Put the flour, sugar, and salt in a big bowl. Add the butter and use a pastry cutter to cut the mixture into coarse crumbs. A spoonful of ice water at a time should be added gradually while mixing the dough until it comes together. Split into two discs, cover with plastic wrap, and refrigerate for a minimum of half an hour.
Pro Tip: Use a food processor for faster blending, but avoid overmixing to keep the crust flaky.
Step 2: Prepare the Filling
Toss the sliced apples with lemon juice to prevent browning. Combine all the filling ingredients (raisins, brown sugar, flour, cinnamon, nutmeg, salt, and vanilla) in a separate bowl and fold in the apples.
Pro Tip: Soak raisins in warm water or rum for 10 minutes before adding to the filling for a plumper, juicier texture.
Step 3: Assemble the Pie
Roll out the bottom crust and place it in a 9-inch pie dish. Add the contents and drizzle with 1-2 tablespoons of butter. Crimp the edges of the top crust once it has been rolled out and placed over the filling. Make incisions in the top to let the steam out.
Pro Tip: Brush the top crust with milk or egg wash and sprinkle with coarse sugar for a bakery-style finish.
Step 4: Bake the Pie
Preheat oven to 400°F (200°C). The pie should be baked for 45 to 50 minutes, or until the filling is bubbling and the crust is golden brown. Cover the edges of the crust with foil if it browns too soon.
Pro Tip: Let the pie cool completely before slicing—it ensures cleaner cuts and a more set filling.
Nutritional Information
Per serving (assuming 8 slices):
- Calories : 320 kcal
- Fat : 14g
- Carbohydrates : 47g
- Fiber : 2g
- Sugar : 22g
- Protein : 3g
- Sodium : 180mg
While pies are often considered indulgent, this apple and raisin pie offers natural sugars from fruit and a modest amount of fiber, making it a slightly healthier option compared to cream-based desserts.
Healthier Alternatives for the Recipe
Want to reduce calories or carbs without sacrificing taste? Try these swaps:
- For half of the crust, use whole wheat flour instead of all-purpose flour.
- Brown sugar can be replaced with coconut sugar to reduce the glycemic index.
- Replace butter with vegan margarine or coconut oil for a dairy-free version.
- To give the filling more texture and fiber, mix in chia seeds or oats.
These modifications keep the essence of the apple and raisin pie intact while boosting nutritional value.
Serving Suggestions
Serve your apple and raisin pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for classic comfort. For a cozy fall touch, pair it with spiced chai or mulled cider.
Hosting guests? Try serving mini individual pies in ramekins for a personalized touch. Or, turn leftovers into French toast by slicing leftover pie and dipping it in a cinnamon-vanilla egg wash before pan-frying.
Common Mistakes to Avoid
Even experienced bakers can run into issues. Here’s how to avoid common pitfalls:
- Watery filling : Don’t skip the flour—it helps thicken the juices.
- Crust with a soggy bottom: Before adding the filling, blind bake the crust for 10 minutes.
- Too-sweet pie : Balance sweetness by adding a splash of lemon juice or vinegar to the filling.
- If the crust is burned, wrap it in foil halfway through baking.
By avoiding these mistakes, your apple and raisin pie will come out perfectly every time.
Storing Tips for the Recipe
The remaining pie can be covered and stored at room temperature for up to two days or refrigerated for up to five days. Wrap firmly in foil and plastic wrap to freeze; thaw overnight in the refrigerator and cook in the oven for 10 to 15 minutes at 350°F (175°C).
For those who enjoy meal preparation, prepare the pie in advance and freeze it unbaked. When baking from frozen, simply increase the baking time by 10 to 15 minutes.
Conclusion
This apple and raisin pie recipe brings together the comforting flavors of fall in one easy-to-make dessert. With a buttery crust, perfectly spiced filling, and just the right balance of tart and sweet, it’s sure to become a family favorite.
Ready to try this pie? Share your results in the comments below or tag us on social media! And if you loved this recipe, check out our Chocolate Caramel Pecan Roll Cake or Chocolate Pecan Ooey Gooey Butter Cake for more seasonal treats.
FAQs
Q: Is it possible to substitute other dried fruits for raisins?
A: Yes! Dried cranberries, cherries, or even apricots work well for a different flavor twist.
Q: Is it okay to freeze apple and raisin pie?
A: Absolutely! Freeze baked or unbaked pie for up to 3 months. Wrap tightly and label clearly.
Q: How do I know when the pie is done?
A: The crust should be golden brown and the filling should be bubbling through the vents.
Q: Can I make this pie gluten-free?
A: Yes, use a gluten-free flour blend for the crust and ensure all additives (like spices) are certified gluten-free.
Q: What kind of apples work best?
A: Tart apples like Granny Smith hold their shape and provide contrast, but feel free to mix in sweeter varieties for depth.
