Fake Ginger

Cinnamon Apple Pie with Raisins and Crumb Topping

Time again for a Secret Recipe Club post!

I hit the jackpot with my secret blog this month: Kristine’s Kitchen. Kristine has healthy food, naughty food, and everything in between. After sorting through her blog, I tweeted:

I got a bunch of replies telling me to let the husband choose and decided to pick the one I knew he would want: apple pie. Because if pie is an option, he’s going for it.

I was intrigued by this recipe because for one, it includes raisins. I have a very recent love for raisins so I knew I would love this. The recipe also calls for you to put the raw apples right into the pie crust instead of cooking them first, which is something I’ve never done when making a pie.

The pie turned out fantastic! And so easy since you literally just toss the ingredients together and throw them in the crust! My husband declared it the best apple pie ever to which I said, “Umm… you said that about the last apple pie I made”. He decided that they are equally good but this one is more of a seasonal apple pie because of the raisins. Men…

This is definitely one I’ll make again and again!

Two years ago: Mint Brownies

5 from 2 votes
Print
Cinnamon Apple Pie with Raisins and Crumb Topping
Ingredients
  • 1 refrigerated pie dough
  • 1 cup packed golden brown sugar
  • 3 tablespoons all purpose flour
  • 2 teaspoons finely grated lemon peel
  • 1 1/4 teaspoons ground cinnamon
  • 2 3/4 pounds Granny Smith apples about 6 medium, peeled, cored, cut into chunks
  • 1 cup raisins
  • 2 teaspoons vanilla extract
For the Crumb Topping:
  • 1 cup all purpose flour
  • 1/2 cup packed golden brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup 1 stick chilled unsalted butter, cut into 1/2-inch cubes
Instructions
  1. For the crust, roll out pie dough to a 14-inch circle. Transfer to a pie dish by gently wrapping the dough around a rolling pin and then carefully unrolling it. Gently press dough down into pie dish and trim excess dough around edges, leaving about a 1-inch overhang. Fold the edges under and crimp to make a decorative edge. Chill unbaked crust in freezer for 20 minutes.
  2. To make the filling:
  3. Position rack in center of oven and preheat to 375F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple chunks, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding filling slightly in center. Bake pie until apples begin to soften, about 40 minutes.
  4. Meanwhile, prepare crumb topping:
  5. Whisk flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.
  6. Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours.

 

 

 

 

 


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Reader Interactions

Comments

  2. Miz Helen says

    I just love the combination of flavor for this great Apple Pie, it looks delicious! It is fun cooking with you at the SRC, have a great day!
    Miz Helen

    Reply

  5. colleen says

    Sounds delicious. When in doubt, I always choose something the hubs would want. Or I make him choose. He hasn’t let me down yet.

    Reply

  15. Foodiewife says

    Score! My husband is crazy about pie. He loves raisins. I know what I’m making, very soon. Yours looks mouth watering. So nice to meet my fellow SRC bakers and cooks!
    Debby, at A Feast for the Eyes

    Reply

  18. Laura says

    Yum, this looks so delicious and comforting. I’ve got a crapload of raisins I need to use too, so this is perfect. Thanks for sharing!

    Reply

  25. Bryan says

    Just made this recipe and love it!
    I had some mincemeat leftover from Christmas so I used some of the in place of the raisins.
    The apple, cinnamon and raisins work really well together.
    Its great comfort food.

    Reply

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