Dutch Raisin Apple Pie
A warm, fruity apple pie with raisins and cinnamon, featuring a flaky pastry crust. Perfect for cozy family gatherings or anytime dessert craving strikes.
Ingredients
Instructions
- In a large saucepan, boil raisins and water until liquid is almost absorbed, about 5 to 7 minutes.
- Meanwhile, in a small bowl, mix sugar, flour, cinnamon, and salt.
- Stir the dry mixture into the raisin mixture along with lemon juice and sliced apples.
- Turn the mixture into the pastry-lined pan.
- Cover with the top crust; cut slits in the top for steam to escape.
- If desired, brush with a beaten egg and sprinkle with sugar.
- Bake in a preheated 425°F oven for 10 minutes.
- Reduce heat to 350°F and bake for an additional 45 to 55 minutes, or until golden brown.
Tips & Substitutions
For a richer flavor, consider using a mix of tart and sweet apples like Granny Smith and Honeycrisp. If you want to reduce sugar, you can substitute honey for some of the sugar in the filling. Additionally, ensure that you let the pie cool completely before slicing to help it set properly. For a twist, try adding a pinch of nutmeg along with the cinnamon.
Serving Suggestions
Serve Dutch Raisin Apple Pie warm with a scoop of vanilla ice cream or whipped cream for a delightful dessert. It pairs beautifully with coffee or even a glass of dessert wine. For a festive touch, consider serving it alongside Grandma's Buttermilk Waffles at brunch or with a slice of Coffee-Eggnog Pie during the holidays.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to four days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. This will help maintain the crust's texture. You can also enjoy it cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Dutch Raisin Apple Pie contains roughly 414 calories, with 9g protein, 86g carbohydrates, and 4g fat. It is a good source of iron (19% of the Daily Value), protein (18% of the Daily Value), and vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 1014mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this pie?
Yes, you can substitute or add other fruits like pears or cranberries for a different flavor profile. Just make sure to adjust the sugar based on the sweetness of the fruits you choose. Mixing fruits can enhance the overall taste and texture of the pie.
How do I prevent the pie crust from getting soggy?
To prevent a soggy crust, you can pre-bake the bottom crust for about 5-7 minutes before adding the filling. Also, ensure that the fruit mixture is not too watery; draining excess liquid from the raisins can help. A sprinkle of flour on the crust before adding the filling can also create a barrier.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. Just make sure to cover it well to prevent it from absorbing odors. If you prefer a freshly baked taste, you can also freeze the unbaked pie and bake it directly from frozen, adding a bit more time to the baking process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).