Apple Maple Raisin Pie
Prep Time: 20 min
Cook Time: 1 hrs 30 min
Yield: 8 to 10 servings
CRUST
- 2 2/3 cups Pillsbury BEST® All Purpose Flour
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1 teaspoon salt
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1 cup Crisco® All-Vegetable Shortening
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OR 1 stick Crisco® Baking Sticks All-Vegetable Shortening
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7 to 8 tablespoons ice cold water
FILLING
- 9 cups peeled, cored, quartered apples (about 2 1/2 pounds)
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1/2 cup raisins
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3/4 cup Hungry Jack® Original Syrup
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1/4 cup Pillsbury BEST® Unbleached All Purpose Flour
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1/2 teaspoon salt
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1/4 cup heavy cream
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon cardamom
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Milk
DIRECTIONS
1. HEAT oven to 375ºF.
CRUST
1. COMBINE flour and salt in medium bowl. Cut in shortening using pastry blender or two knives just until mixture forms pea-sized chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough forms a ball. Divide dough into two equal parts. Press between hands to form two 5 to 6-inch "pancakes."
2. FLOUR "pancakes" lightly on both sides. Roll one "pancake" between sheets of waxed paper (or plastic wrap) on dampened countertop for bottom crust. Peel off top sheet of waxed paper. Trim 1" larger than upside-down 10 inch pie plate. Flip into pie plate. Remove other sheet. Trim edge even with pie plate. Moisten edge of pastry with water.
FILLING
1. TOSS apples and raisins in large bowl with syrup, flour, salt, cream, cinnamon and cardamom. Mound filling in pie shell.
2. ROLL top crust same as bottom using second "pancake" to 1/8-inch thick. Peel off top sheet of waxed paper. Flip onto filled pie. Remove other sheet of waxed paper. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Brush crust with milk. Cut slits in top crust for steam to escape.
3. BAKE 1 1/4 to 1 1/2 hours, or until crust is golden brown and filling is bubbling. DO NOT OVERBAKE. Cover pie loosely with foil to prevent over-browning, if necessary. Cool at least 1 hour before serving.
CARAMEL PECAN PIE
Prep Time: 10 min
Cook Time: 45 min
Yield: 10 servings
· Single Crust Classic Crisco Pie Crust
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3 large eggs
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2/3 cup sugar
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1 (12.25 oz.) jar Smucker's® Caramel Flavored Topping
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1/4 cup butter, melted
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1 1/2 cups pecan halves
1. HEAT oven to 350°F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges.
2. BEAT eggs slightly with fork in medium bowl. Add sugar, stirring until dissolved. Stir in topping and butter until blended. Stir in pecan halves. Pour into crust.
3. BAKE 45 minutes or until knife inserted in center comes out clean. Cool completely.
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