Apple Walnut Raisin Pie Recipe
Incidentally, this pie was a big favorite with several of the Official Hancock Tasters, and has been requested for our family Thanksgiving dinner this year. I suspect it will become a family tradition and will be served at future Thanksgiving dinners, too. This yummy Apple Walnut Raisin Pie is well-worth a try.
6 tart baking apples, peeled, cored, and sliced
1 cup water
3/4 cup sugar
2 tablespoons sugar
3 tablespoons cornstarch
1/4 cup water
3/4 cup graham cracker crumbs
1/2 cup softened butter
1/3 cup raisins
1/3 cup chopped walnuts
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla
1 9" unbaked pie shell
- Preheat oven to 400°.
- Place the apples in a microwaveable bowl, cover, and microwave 10 minutes; set aside.
- Syrup Mix the 1 cup water and 3/4 cup sugar in a small saucepan; cover and bring to a boil.
- Uncover, stir to dissolve the sugar, and let boil 10 minutes without stirring, until the mixture has thickened
- Mix the cornstarch, and 1/4 cup water; stir until smooth and whisk into the syrup.
- Stir over medium heat until very thick.
- Topping: Mix the graham cracker crumbs, butter, raisins, walnuts, cinnamon, nutmeg, emon juice and vanilla until crumbly.
- Spread the partially cooked apples evenly in the pie shell; pour the syrup over.
- Sprinkle the topping over all.
- Bake 30 minutes, covering loosely with foil if the crust is browning too fast.
- Remove from the oven and let cool thoroughly.
Amount Per Serving
Calories 502 Calories from Fat 211
Percent Total Calories From: Fat 42% Protein 3% Carb. 55%
Nutrient Amount per
Total Fat 23 g
Saturated Fat 10 g
Cholesterol 31 mg
Sodium 310 mg
Total Carbohydrate 69 g
Dietary Fiber 3 g
Sugars 22 g
Protein 3 g
Vitamin A 10% Vitamin C 16% Calcium 0% Iron 8%
Editor's Picks Articles
Top Ten Articles
Content copyright © 2023 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.