Apple Raisin Pie

Home-baked apple pies are a favorite of just about everyone. They’re welcome at any family gathering or as part of a table of potluck desserts. Our apple raisin pie has that classic apple pie flavor, but it stands apart from the rest thanks to the unusual topping. Instead of a top crust, raisins and chopped walnuts are mixed into a sweet batter that bakes over the apple filling. This gives the pie a crispy, crunchy topping with juicy raisins suspended throughout.

Our apple pie with raisins is a smaller pie, so you’ll need a 7-inch pie plate; using a larger one may require more apples and topping. Either way, when made with refrigerated pastry dough, this apple and raisin pie is quick and easy to assemble. It’s one of our best apple desserts!

Apple Raisin Pie Ingredients

• Pie pastry: This is a great time to use one of the best premade crust brands or make an all-butter pie crust from scratch. Even better: Make a double pie crust and freeze half for another dessert later.
• Apples: Tart varieties like Granny Smith or Jonathan are the best apples for pie. The apple raisin pie recipe calls for just two medium apples (each yielding about 1-1/3 cups of sliced apples). Feel free to use up to five apples if you want more filling.
• Raisins: Whether you use regular or golden raisins, their flavor and sweetness are delicious with apples.
• Sugar: Use granulated sugar in the apple filling and in the top layer with the nuts and raisins.
• Cinnamon: Different types of cinnamon produce more or less flavor. For instance, Ceylon is milder than the bolder Vietnamese cinnamon.
• Flour: The batter-like topping of this pie begins with all-purpose flour. Sift the flour first with a strainer or whisk the flour to remove lumps.
• Walnuts: They give the pie topping a crunchy, nutty texture. You can easily chop nuts with a tool like a pastry blender or an apple corer.
• Egg: A little beaten egg binds the topping, giving it structure and color as it bakes.
• Butter: Melted butter (salted or unsalted) is also part of the flavorful and crunchy batter topping.

Directions

Step 1: Prepare the crust

Preheat the oven to 350°F. Cut the pastry sheet in half and refrigerate one half for another use. On a lightly floured surface, roll out the remaining half into an 8-inch circle. Transfer the crust to a 7-inch pie plate. Press it into the bottom and sides, and flute the edges.

Step 2: Make the apple filling

In a large bowl, combine the apples, 1 tablespoon of sugar and the cinnamon. Pour the apples into the prepared pie crust.

Step 3: Add the raisin topping

In a small bowl, combine the flour, chopped walnuts, raisins, melted butter, beaten egg and remaining sugar. Spoon this batter over the apples in the pie plate.

Step 4: Bake the pie

Bake the pie for 50 to 55 minutes, until the topping is golden brown and the apples are tender. Move the pie to a wire rack to cool completely. If desired, serve each slice with a dollop of whipped cream.

Editor’s Tip: If the pie crust edges are browning too quickly, cover the edges with foil strips or a pie shield.

Apple Raisin Pie Variations

• Make it with dried cranberries: Use a blend of raisins and dried cranberries or cranberries alone for sweet-tart flavor and color.
• Try other nuts: Walnuts are very tasty here, but so are other chopped nuts like almonds, pecans and hazelnuts.

How to Store Apple Raisin Pie

Once the pie has cooled completely, cover it with storage wrap or seal it inside a dessert carrier made to hold pies. As with regular apple pie, storing it in the fridge is best to protect the flavor and quality of the fruit filling.

How long does apple raisin pie last?

Your apple and raisin pie will last up to one week. It’s important to keep it tightly covered to prevent drying out, and keeping the pie chilled will keep the apple filling from spoiling too quickly.

Can you freeze apple raisin pie?

Yes, this apple raisin pie recipe freezes well. You can even double the recipe to have one pie to eat now and one to freeze for later. Cover the baked, cooled pie tightly with freezer-proof wrap and store it in the freezer for up to three months. Reheat the pie from frozen in a 350° oven until it’s warmed through. Cover the top with foil to prevent overbrowning, and then remove it for the last few minutes so the topping can crisp.

Apple Raisin Pie Tips

Can you make this apple raisin pie in a larger dish?

Yes, you can make an apple raisin pie in a larger pie dish if you increase the amount of pie pastry and filling. Pie baking tools for measurements, like a printed silicone pastry mat, will help you roll out a circle of dough large enough to fit an 8-, 9- or 10-inch pie plate. Four to five medium apples will fill a 7-inch pie; a 10-inch pie can hold as many as nine.

How should you serve apple raisin pie?

Serve apple pie with raisins at room temperature, cold from the fridge or lightly warmed. This pie is delicious with just a simple dollop of homemade whipped cream. For a more decadent dessert, serve apple and raisin pie à la mode, topped with a scoop of vanilla ice cream, rum raisin ice cream or coffee ice cream. Or, try drizzling slices with caramel sauce or fresh strawberry dessert sauce.