Apple Pecan And Raisin Pie Recipes

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RAISIN PECAN PIE



Raisin Pecan Pie image

I remember my Grandmother Voltie and Great-Aunt Ophelia making this southern-style pie for Thanksgiving. It was always one of the many cakes and pies lined up for dessert. -Angie Price, Bradford, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 12

Pastry for single-crust pie (9 inches)
1/2 cup boiling water
1/2 cup golden raisins
3 large eggs, room temperature
1-1/2 cups sugar
1/2 cup butter, melted
2 teaspoons cider vinegar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 350°., Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain. In a large bowl, beat eggs, sugar, melted butter, vinegar, vanilla and spices until blended. Stir in pecans and drained raisins. Pour into crust., Bake on a lower oven rack until filling is set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 524 calories, Fat 30g fat (16g saturated fat), Cholesterol 130mg cholesterol, Sodium 275mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.

APPLE RAISIN PIE



Apple Raisin Pie image

Whenever I serve this pie, someone at the table usually asks for a second piece. It has old-fashioned goodness and a delicious, crunchy topping. -Arnold Beatley, Portola, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 4 servings.

Number Of Ingredients 9

1 sheet refrigerated pie pastry
2 medium tart apples, peeled and thinly sliced
1 tablespoon plus 1/2 cup sugar, divided
1-1/2 teaspoons ground cinnamon
1/2 cup all-purpose flour
1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup butter, melted
2 tablespoons beaten egg

Steps:

  • Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Facts : Calories 625 calories, Fat 31g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 293mg sodium, Carbohydrate 83g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.

APPLE, PECAN AND RAISIN PIE



Apple, Pecan And Raisin Pie image

Provided by R. W. Apple Jr.

Categories     dessert

Time 2h

Yield One 9-inch pie

Number Of Ingredients 11

1/2 pound (2 sticks) plus 3 tablespoons cold unsalted butter
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1/8 to 1/4 cup ice water
6 large red Delicious apples, peeled, cored and sliced
3/4 cup coarsely chopped pecans
3/4 cup raisins
1 1/2 teaspoons ground cinnamon
1 1/2 cups packed light brown sugar
1 cup old-fashioned (not quick-cooking) oatmeal

Steps:

  • Thinly slice 1/4 pound (1 stick) of the butter, and place in freezer until well chilled. In the bowl of a food processor, combine 1 1/4 cups of the flour, salt, sugar and butter from freezer. Pulse until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water drop by drop until the dough just holds together. Transfer dough to a mixing bowl, and shape into a ball. On a lightly floured surface, roll out dough to 1/8 inch thickness. Fit into a nonstick or lightly buttered 9-inch pie plate, and trim the edge with a sharp knife. Lightly cover with plastic wrap, and refrigerate.
  • In a large saute pan over medium heat, melt 3 tablespoons of the remaining butter. Add apple slices, and saute until soft, 10 to 15 minutes. Remove from heat, and allow to cool.
  • Heat oven to 325 degrees. In a mixing bowl, combine pecans, raisins, cinnamon and 3/4 cup of light brown sugar. Mix well. Add apples, toss lightly and set aside. Slice remaining 1/4 pound (1 stick) butter, and place in the bowl of a food processor. Add remaining 1/2 cup flour, and pulse until mixture resembles coarse meal. Transfer to a mixing bowl, and add remaining 3/4 cup light brown sugar, and oatmeal; mix well.
  • Spoon apple mixture into chilled pie shell. Cover with oatmeal topping. Bake on a middle oven rack until crust is golden brown and filling is slightly bubbly, about 1 hour. Allow to cool before serving.

APPLE AND RAISIN CRISP



Apple and Raisin Crisp image

Categories     Fruit     Nut     Dessert     Bake     Kid-Friendly     Back to School     Raisin     Apple     Walnut     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 16

Topping
1 1/4 cups old-fashioned oats
1 cup plus 2 tablespoons firmly packed brown sugar
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup walnuts, chopped
Filling
4 pounds pippin or Granny Smith apples, peeled, cored, sliced
1 1/2 cups golden or brown raisins
1/2 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon all purpose flour
3/4 teaspoon ground cinnamon
Vanilla ice cream

Steps:

  • Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
  • For Topping:
  • Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
  • For Filling:
  • Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.

APPLE PECAN RAISIN UPSIDE DOWN CAKE



Apple Pecan Raisin Upside Down Cake image

After baking, turn this delicious cake upside down onto a serving platter. The apple nut topping and sauce will fall onto the top of the cake. Serve warm with whipped cream.

Provided by Marie

Categories     Dessert

Time 1h15m

Yield 1 10" cake

Number Of Ingredients 13

3 apples, peeled and diced
1 cup raisins
1/3 cup butter, melted
1/2 cup light brown sugar
1/4 cup chopped pecans
1 1/2 cups flour
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1 egg
1/3 cup shortening
1 teaspoon vanilla

Steps:

  • Mix together in a heavy skillet the first five ingredients (apples thru pecans).
  • Simmer for 10 minutes and cool.
  • Mix together remaining ingredients and beat until well blended.
  • Pour batter over apple mixture and bake at 350° for 50 minutes.
  • Turn cake upside down onto plate immediately.
  • Leave for a few minutes so all the apples and sauce will fall onto the cake.

TIPSY RAISIN PECAN PIE



Tipsy Raisin Pecan Pie image

I adopted this from the Recipezaar account. The original was called Oh So Good Pie. It called for golden raisins but I use regular ones. I haven't made the Spiked Cream yet but maybe will the next time :)

Provided by flower7

Categories     Dessert

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 9-inch unbaked pie shell
1 cup raisins
1 cup chopped pecans
3 tablespoons flour
1/2 cup butter, softened
3/4 cup light brown sugar, packed
2 eggs, separated
2 tablespoons whiskey
1 teaspoon distilled white vinegar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon salt
1 cup heavy cream
2 tablespoons sugar
2 teaspoons whiskey

Steps:

  • Preheat oven to 350 degrees F.
  • Toss together raisins, pecans and flour in a medium size bowl until raisins and pecans are well coated with flour.
  • Beat together butter and brown sugar in a large bowl until well blended (I use my stand mixer).
  • Add divided egg yolks, one at a time, beating well after each addition.
  • Add 2 tablespoons whiskey, vinegar, cinnamon, nutmeg and allspice; blend well. Stir in raisin & nut mixture and set aside.
  • Beat egg whites and salt in a medium size bowl with an electric mixer at high speed until soft peaks form (I use my stand mixer for this also).
  • Fold whites into raisin & nut mixture. Pour into pie crust.
  • Bake for 35 minutes or until slightly puffed and set.
  • Serve warm or at room temperature with Spiked Whipped Cream, if desired.
  • To make Spiked Whipped Cream: Beat together one cup heavy cream, 2 tablespoons sugar and 2 teaspoons whiskey in a medium size bowl until soft peaks form.

APPLE RAISIN PIE



Apple Raisin Pie image

I have not made this pie but this sounds delicious. I plan on making this for Easter dinner, I can't wait. Just the thought of apple pie sounds great but then throw in the raisins.....superb. Let me know what you think, I know I can't wait.

Provided by mommyoffour

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

2/3 cup sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
6 cups apples, peeled and cored
1/2 cup raisins
1 tablespoon lemon juice
1 (9 inch) pastry for double-crust pie
1 tablespoon margarine

Steps:

  • Mix first 3 ingredients.
  • Toss with apples and lemon juice.
  • Add raisins.
  • Toss again.
  • Place in pastry lined pie plate.
  • Dot with margarine.
  • Cover with top crust.
  • Seal and flute edge.
  • Cut slits in top.
  • Bake at 425 for 50 munutes until browned.

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