The Leaves are Falling…

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I love this time of the year when the leaves begin to change colors and the majestic mountains transform before your eyes. The rich reds and golds of autumn remind
us that summer is over. We begin to anticipate the chill in the early morning hours,
looking forward to the cozy winter months ahead. We crave comfort food;
soups, chili, homemade bread, pastries and pies.

This beautiful pie crust took a little more time to prepare. But gently cutting the
pastry and placing the leaves as the top crust makes for the most
beautiful presentation.

As the leaves begin to fall,…celebrate with this delicious Raisin Apple Pie.

Raisin Apple Pie

Pastry:
2 c. flour
¾ c. shortening
1 egg white, beaten1
tsp. kosher salt
6-7 tbsp. ice water
Preheat oven to 425°. In a mixing bowl, whisk flour and salt together. Cut in shortening with
pastry blender until pieces are the size  of  small peas.  Sprinkle  ice  water  over  dough  and
gently mix. Divide pastry in half and turn onto  a  floured  surface.

Carefully roll out each shell and place the first in a 9-inch pie pan, cutting excess pastry
off the edge. Generously fill pie shell with filling.

Raisin Apple Filling
2 c. raisins
4 eggs
3 c. boiling water
2 tsp. pure vanilla extract
1/2 c. butter, melted
2 tsp. lemon juice
2 c. brown sugar
4 c. apples, chopped
2 c. corn syrup

Preheat oven to 375°. Place raisins in a small bowl. Pour boiling water over
raisins; let sit for 5 minutes. In a mixing bowl, stir together melted butter,
brown sugar and corn syrup. Lightly beat eggs and fold into butter mixture,
adding vanilla, lemon juice, raisins and chopped apples. Fill pastry-lined
pie dish with Raisin Apple Filling.

 Roll out second part of pastry and cut out leaves to use as top layer of raisin
pie. Arrange pastry leaves (as pictured). Lightly brush pastry  with  beaten  egg white.  Bake in oven for 50 to 60 minutes. Remove from oven and let cool
before serving.

Excerpt From: Michelle Huxtable. “The Gathering of Friends.” iBooks.

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