Apple Raisin Cobbler Pie Recipes

APPLE -RAISIN COBBLER PIE

Steps:

• 1. Preheat oven to 375F.
• 2. Combine pie filling, faisins and nutmeg in largebowl. Spoon into crust. Combine flour and sugar in small bowl: stir in butter until crumbly. Stir in walnuts; sprinkle over filling. Bake 35 to 45 min. or until topping is golden.

APPLE RAISIN PIE

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.

APPLE RAISIN COBBLER PIE

Steps:

• Heat oven to 375.
• Combine apple filling, raisins and nutmeg.
• Spoon into crust. Combine flour and sugar.
• Cut in butter using a pastry blender, fork or two knives in a scissors motion.
• until crumbly.
• Stir in walnuts, sprinkle over filling.
• Bake 30-45 minutes or until topping is golden

APPLE AND RAISIN CRISP

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 RAISIN COBBLER

Steps:

• Topper-------------.
• Sift together flour, sugar, baking powder and salt.
• Cut in butter until crumbly.
• Combine egg and milk.
• Add all at once to dry ingredients.
• Stir just until moistened.
• Set aside.
• Cobbler-------------.
• In sauce pan combine the brown sugar, cornstarch and ginger.
• Stir in water and raisins.
• Cook and stir till thickened and bubbly.
• Stir in apples, lemon juice and butter.
• Cook till apples are hot, about 5 minutes.
• Put into 2 quart casserole.
• Drop topper in mounds atop hot fruit.
• Bake, uncovered, at 400* until lightly browned, about 25 minutes.

AUTUMN APPLE RUM RAISIN COBBLER

Steps:

• 1. For Filling: Place apples in a large saucepan. Add apple juice, white and brown sugar, cinnamon, nutmeg, ginger, and cloves (or Allspice). Bring to boil over medium heat, stirring occasionally.
• 2. Combine cornstarch with lemon juice; add to saucepan. Bring to boil again while stirring. Cook and stir until thickened.
• 3. Remove from heat; stir in raisins (do not drain!) and almond extract. Allow to cool; stirring occasionally. When cool, pour into 9-10 inch high side baking dish. (I used deep dish pie plate).
• 4. For crust: In medium bowl, cream butter and sugar. Add egg and mix well. Add flour and stir until incorporated. Batter will be thick. Spoon over filling and smooth out. Bake at 350 degrees for 40-45 minutes. Delicious hot or cold! Serve w/ or w/out ice cream or if feeling particularly decadent: Serve with Honey Butter Rum Sauce (also posted) if you dare!

QUICK APPLE COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour butter into 9-inch round baking pan.
• Mix 1 cup sugar, flour, and baking powder together in a bowl. Stir in milk. Pour batter into the baking pan.
• Arrange apples over the batter; sprinkle remaining 1/4 cup sugar and cinnamon on top. Pour in water.
• Bake in the preheated oven until golden brown, about 45 minutes.

RAISIN PIE

Steps:

• Preheat oven to 375°. In a saucepan, stir together sugar and flour. Add water and mix well. Stir in raisins, salt and cinnamon; cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat and stir in butter. Pour into a pastry-lined 9-inch pie plate. Top with lattice crust, or cover with top crust and cut slits for steam to escape. Bake until crust is golden brown, about 45 minutes.

APPLE-RAISIN COBBLER

Steps:

• Mix apples, 2/3 cup sugar, tapioca, cinnamon, nutmeg and water in large saucepan. Cook on medium heat, stirring constantly, until mixture comes to full boil. Pour into 2-quart baking dish. Sprinkle with raisins. Dot with 2 Tbsp. of the butter.
• Cut remaining butter into flour, 2 Tbsp. sugar, baking powder and salt until mixture resembles coarse crumbs. Stir in milk until soft dough forms. Drop by tablespoonfuls onto hot apple mixture.
• Bake at 375°F for 30 minutes or until topping is golden. Serve warm.

DEEP DISH APPLE-RAISIN PIE

Steps:

• Heat oven to 400 degrees (bottom rack).
• In a large bowl, combine apples, raisins, sugar, flour, cinnamon, nutmeg, salt and cloves.
• Mound mixture in prepared unbaked pastry shell; dot with small pieces of butter.
• Cover the filling with top pie crust; seal, and flute edges.
• Cut several vents/slits in top crust to vent out steam.
• Place on a cookie sheet if desired to prevent spills.
• Bake for 50-60 minutes, or until crust is golden, and apples are tender.
• Cool at least 30 minutes before serving.

CARAMEL APPLE RAISIN COBBLER

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. In a bowl, cream butter, shortening and brown sugar until fluffy.
• 3. Add flour, oats, salt and baking soda; mix well. Stir in nuts, if desired. Set aside 1 ½ cups of the mixture.
• 4. Press the remaining mixture into an ungreased 11-in. x 8-in. baking pan.
• 5. Sprinkle the dried fruit over the oatmeal mixture, and place the apples on top.
• 6. In a saucepan, melt the caramels and butter over medium low heat; drizzle over the apples.
• 7. Top with the reserved oatmeal mixture.
• 8. Bake at 400° F (375° F convection) for 20-25 minutes or until lightly browned. Best served warm.

APPLE RAISIN PIE

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.

APPLE, PECAN AND RAISIN PIE

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-CHERRY COBBLER PIE

Steps:

• Place sheet of foil on oven rack below the rack pie will be baked on to catch any drips.
• Heat oven to 375°F.
• Put pastry into a pie pan, crimp edges.
• In large bowl, mix filling ingredients until fruit is coated.
• Spoon into pastry-lined pie plate.
• In medium bowl, mix 1 cup flour and 3/4 cup sugar. Using a pastry blender or fork, cut in butter until coarse crumbs form.
• Stir in almond extract and egg.
• Spoon topping over filling as evenly as possible.
• Bake pie uncovered 20 minutes or until topping and crust begin to brown.
• Cover entire surface of pie with another sheet of foil to prevent overbrowning;.
• Bake 30 to 40 minutes longer or until topping is golden brown, and pie is bubbly.
• Cool completely, about 1 hour, before serving.
• Enjoy!