Classic French Apple Raisin Pie
This delightful Classic French Apple Raisin Pie is a cherished family recipe passed down from my beloved mother-in-law. Bursting with the tartness of Granny Smith apples and the sweetness of raisins, this pie is a favorite for my husband and a true crowd-pleaser. The delicate balance of cinnamon and sugar brings warmth to each slice, making it perfect for gatherings or a comforting dessert at home. The subtle addition of lemon juice enhances the flavors without overpowering them, ensuring a harmonious blend that even non-raisin lovers will appreciate. Serve it warm with a scoop of vanilla ice cream for a truly indulgent treat!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Pie Crusts
2 (9-inch, unbaked)
Granny Smith Apples
6 (peeled, cored, and sliced into 1/8 inch thin slices)
Raisins
1 cup (uncooked)
Lemon Juice
1 tablespoon (freshly squeezed)
White Sugar
3/4-1 cup (granulated)
Cinnamon
1/2 teaspoon (ground)
Salt
1/4 teaspoon (table salt)
Flour or Cornstarch
2 tablespoons (for thickening)
Fresh Lemon Rind
1 teaspoon (grated)
Confectioners' Sugar
1 cup (for icing)
Milk
1-2 tablespoons (for icing)
Instructions
1
Preheat your oven to 450°F (232°C).
2
In a 9-inch pie pan, fit the first unbaked pie crust and set aside.
3
In a large mixing bowl, combine the peeled, cored, and thinly sliced Granny Smith apples and raisins. Toss them gently to ensure an even distribution.
4
Drizzle the mixture with lemon juice and stir to coat the fruit.
5
In a separate bowl, mix together the white sugar, cinnamon, salt, flour (or cornstarch), and fresh lemon rind until well combined.
6
Sprinkle the sugar mixture evenly over the apple and raisin filling, tossing gently to combine.
7
Transfer the apple and raisin mixture into the prepared pie crust, ensuring an even distribution.
8
If desired, dot the filling with small pieces of butter for an added richness.
9
Cover the filling with the second pie crust, crimping or fluting the edges to seal.
10
Cut a few slits in the top crust to allow steam to escape during baking.
11
Place the pie in the preheated oven and bake at 450°F (232°C) for 10 minutes.
12
After 10 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 40 minutes, or until the crust is golden brown and the filling is bubbling.
13
Once baked, allow the pie to cool on a wire rack.
14
To make the icing, whisk together the confectioners' sugar and milk until smooth. Drizzle the icing over the cooled pie before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Classic French Apple Raisin Pie.
What kind of apples are best for this pie?
Granny Smith apples are recommended for their tartness and ability to hold their shape.
How many apples do I need?
You will need 6 Granny Smith apples.
How should the apples be prepared?
The apples should be peeled, cored, and sliced into 1/8 inch thin slices.
How many raisins are included in the recipe?
The recipe calls for 1 cup of uncooked raisins.
What is the purpose of lemon juice in the filling?
Lemon juice is used to coat the fruit and enhance the overall flavors without being overpowering.
How much sugar is used in the apple and raisin mixture?
Use 3/4 to 1 cup of white granulated sugar depending on your sweetness preference.
Can I use cornstarch instead of flour?
Yes, the recipe allows for 2 tablespoons of either flour or cornstarch as a thickener.
Does the recipe use lemon zest?
Yes, it includes 1 teaspoon of grated fresh lemon rind.
What spices are used for the flavor?
The recipe uses 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of salt.
What type of crust is required?
You need two 9-inch unbaked pie crusts.
What size pie pan should I use?
A 9-inch pie pan is the specified size for this recipe.
What is the initial oven temperature?
The oven should be preheated to 450°F (232°C).
How long do I bake the pie at the initial high temperature?
Bake the pie at 450°F for the first 10 minutes.
To what temperature should I reduce the oven after 10 minutes?
Reduce the oven temperature to 375°F (190°C) for the remainder of the baking time.
How much longer does the pie bake after reducing the temperature?
It should bake for an additional 40 minutes at 375°F.
How do I know when the pie is finished baking?
The pie is done when the crust is golden brown and the filling is bubbling.
Should I seal the two crusts together?
Yes, you should crimp or flute the edges of the crusts to seal the filling inside.
Is it necessary to cut slits in the top crust?
Yes, cutting a few slits allows steam to escape while the pie is baking.
Can I add butter to the filling?
Yes, you can dot the filling with small pieces of butter for added richness before adding the top crust.
How is the icing made?
Whisk together 1 cup of confectioners' sugar and 1-2 tablespoons of milk until smooth.
When should I apply the icing to the pie?
The icing should be drizzled over the pie once it has cooled on a wire rack.
What is the best way to serve this pie?
It is best served warm, ideally with a scoop of vanilla ice cream.
Is this an easy recipe to follow?
Yes, it is tagged as an easy pie recipe and a great choice for home baking.
What is the history behind this recipe?
It is a cherished family recipe passed down from the author's mother-in-law.
Is this pie suitable for holiday gatherings?
Yes, it is described as a crowd-pleaser and perfect for gatherings or fall treats.
What should I do after the pie comes out of the oven?
Allow the pie to cool on a wire rack before adding the icing and serving.
How many ingredients are in this recipe?
There are 11 total ingredients listed for the pie and the icing.
Will people who don't like raisins enjoy this pie?
The recipe notes that even non-raisin lovers will appreciate the harmonious blend of flavors.
What kind of sugar is used for the icing?
Confectioners' sugar, also known as powdered sugar, is used for the icing.