Dutch Apple, Pear, and Raisin Pie

dutch-apple-pear-raisin-pie
Photo by Roland Bello
Rating
Read Reviews
  • Serves 8
  • Hands-On Time
  • Other Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 491 calories
    • Fat 21 g (13g saturated fat)
    • Cholesterol 53 mg
    • Sodium 346 mg
    • Protein 5 g
    • Carbohydrate 76 g
    • Sugar 42 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 35 mg

Heat oven to 375° F with the rack in the lowest position. Place the dough on a floured work surface. With a floured rolling pin, roll the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim the dough to a 1-inch overhang and tuck under itself to form a thick rim; crimp the edge. Chill for at least 30 minutes.

Meanwhile, combine the brown sugar, 3/4 cup of the flour, the cinnamon, and 1/4 teaspoon of the salt in a small bowl. Add the butter and mix until evenly moistened. Chill for at least 30 minutes.

In a separate bowl, combine the apples, pears, raisins, granulated sugar, lemon juice, the remaining 3 tablespoons of flour, and the remaining 1/2 teaspoon of salt. Transfer the mixture to the chilled piecrust and top with the chilled crumb topping.

Ingredients

  1. Check 1 recipe basic flaky piecrust
  2. Check 1/3 cup light brown sugar
  3. Check 3/4 cup plus 3 tablespoons all-purpose flour, spooned and leveled, plus more for rolling
  4. Check 1/2 teaspoon ground cinnamon
  5. Check 3/4 teaspoon fine salt
  6. Check 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  7. Check 3 apples, peeled and sliced 1/4 inch thick
  8. Check 3 pears, peeled and sliced 1/4 inch thick
  9. Check 1/2 cup raisins
  10. Check 1/2 cup granulated sugar
  11. Check 1 tablespoon fresh lemon juice

Directions

  1. Heat oven to 375° F with the rack in the lowest position. Place the dough on a floured work surface. With a floured rolling pin, roll the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim the dough to a 1-inch overhang and tuck under itself to form a thick rim; crimp the edge. Chill for at least 30 minutes.
  2. Meanwhile, combine the brown sugar, 3/4 cup of the flour, the cinnamon, and 1/4 teaspoon of the salt in a small bowl. Add the butter and mix until evenly moistened. Chill for at least 30 minutes.
  3. In a separate bowl, combine the apples, pears, raisins, granulated sugar, lemon juice, the remaining 3 tablespoons of flour, and the remaining 1/2 teaspoon of salt. Transfer the mixture to the chilled piecrust and top with the chilled crumb topping.
  4. Bake until the juices are bubbling and the crust is golden brown, 1 hour to 1 hour, 10 minutes. Let cool.