Dutch Apple, Pear, and Raisin Pie
Servings 8 Servings
Ingredients
- 1 recipe basic flaky piecrust
- 1/3 cup light brown sugar
- 3/4 cup plus 3 tablespoons all-purpose flour spooned and leveled, plus more for rolling
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon fine salt
- 6 tablespoons 3/4 stick unsalted butter, at room temperature
- 3 apples peeled and sliced 1/4 inch thick
- 3 pears peeled and sliced 1/4 inch thick
- 1/2 cup raisins
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- 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.
- Bake until the juices are bubbling, and the crust is golden brown, 1 hour to 1 hour, 10 minutes. Let cool.
Notes
Pears rock hard? To speed up the ripening process, place them in a paper bag with an apple. Pierce the bag in several places with the tip of a knife and leave at room temperature.
