Amaretto Raisin Crabapple Pie
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5.0
3 reviews
Excellent
Amaretto Raisin Crabapple Pie
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Amaretto Raisin Crabapple Pie that is perfect for using up those summer crabapples that you don't know what to do with!
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Ingredients
- 1 cup golden raisins
- 4 tablespoons amaretto
- 1/2 cup of water
- 4 cups of crabapples
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon cinnamon pinch each of nutmeg ginger and cloves
- 3 tablespoons cornstarch
- 1 tablespoon butter
- egg
- white sugar for sprinkling
- pastry for a double crust 9 inch pie
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Instructions
- Kick the tires and light the fires to 425 degrees
- In a large glass measuring cup, combine the raisins, Amaretto and water. Microwave them on high for 3 minutes, stir and then microwave for another 4-5, until the liquid is absorbed into the raisins. You end up with plump, juicy raisins that taste absolutely divine! Set them aside to cool while you prepare the rest of the pie.
- Peel, core and slice the crabapples until you have 4 cups. I was fairly lucky that my mom’s tree has larger but more tart apples on it. The largest one I picked is above.
- Once the apples are prepared, mix together your dry ingredients. When working with brown sugar in a pie, you have to make sure that it’s broken down with no chunks in it. Combine these dry ingredients thoroughly.
- Toss the raisins,apples and dry mixture together gently until everything is coated evenly.
- Place your bottom pie crust in the plate gently, letting it fall into place rather than pressing it in.
- Scoop the filling into the plate. Dot the filling with butter.
- You can top with a full crust or a lattice. Beat the egg and then brush over the top of the crust!
- I felt this pie begged for a lovely lattice top and while doing it I went a little spiky on the sides. It ended up looking like a sun.
- I think this will be called my Sunshine Crust, it lets the beautiful ingredients shine through the lattice and the spikes baked up into beautiful little browned flaky points.
- Using the lowest rack of your oven, bake for 15 minutes at 425 degrees, then lower the temperature to 350 degrees and bake for about 40-45 minutes more.
- When your pie edges start to become too brown – and they always will- cover the edges with tinfoil or use a pie crust cover. If you haven’t bought a pie crust cover yet, do so. They are amazing!
- Continue baking until you see the pie filling bubbling and your pie is beautifully browned all over the top.
- Remove from the oven and cool on a baking rack.
Nutrition Information
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Calories
281kcal
(14%)
Carbohydrates
63g
(21%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
5mg
(2%)
Sodium
28mg
(1%)
Potassium
293mg
(8%)
Fiber
2g
(8%)
Sugar
52g
(104%)
Vitamin A
105IU
(2%)
Vitamin C
4.6mg
(5%)
Calcium
33mg
(3%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 63g | 21% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 28mg | 1% |
| Potassium | 293mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 52g | 104% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 33mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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