Autumn Surprise Pie

Name: Autumn Surprise Pie
Ingredients: 1-1/2 cups all-purpose flour; 3 tablespoons sugar; 1/4 teaspoon plus 1/8 teaspoon salt; 1/4 teaspoon plus 1/8 teaspoon baking powder; 6 tablespoons cold butter, cubed; 1/3 cup fat-free milk; 1-1/2 teaspoons cider vinegar; 1/2 cup sugar; 1/4 cup all-purpose flour; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 5 cups sliced peeled apples; 2 cups sliced peeled ripe pears; 1/3 cup raisins; 3/4 teaspoon rum extract; 1 large egg, lightly beaten; 1 teaspoon coarse sugar

18 ingredients

5 steps

Ingredients

1-1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon baking powder
6 tablespoons cold butter, cubed
1/3 cup fat-free milk
1-1/2 teaspoons cider vinegar
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
5 cups sliced peeled apples
2 cups sliced peeled ripe pears
1/3 cup raisins
3/4 teaspoon rum extract
1 large egg, lightly beaten
1 teaspoon coarse sugar

Directions

1

Mix first four ingredients; cut in butter until crumbly. Mix milk and vinegar; add gradually to crumb mixture, tossing with a fork until dough holds together when pressed. Divide dough into two portions, one slightly larger than the other. Shape each into a disk; cover and refrigerate 1 hour or overnight.
2

Preheat oven to 425°. On a lightly floured surface, roll larger portion of dough to a 1/8-in.-thick circle; transfer to a greased 9-in. pie plate. Trim crust even with rim. Refrigerate while preparing filling.
3

Mix first five filling ingredients. Place apples, pears and raisins in a large bowl. Add sugar mixture and extract; toss to combine. Spoon into crust.
4

Roll out remaining dough to a 1/8-in.-thick circle; cut into 3/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with beaten egg. Sprinkle with coarse sugar.
5

Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. Cool on a wire rack.