autumn surprise pie

Name: Autumn Surprise Pie
Prep time: 30 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cup(s) all-purpose flour; 3 tablespoon(s) sugar; 1/4 teaspoon(s) plus 1/8 teaspoon baking powder; 1/4 teaspoon(s) plus 1/8 teaspoon salt; 6 tablespoon(s) cold butter; 1/4 cup(s) fat-free milk; 1 1/2 teaspoon(s) cider vinegar; FOR THE FILLING; 5 cup(s) sliced peeled tart apples; 2 cup(s) sliced peeled ripe pears; 1/3 cup(s) raisins; 1/2 cup(s) plus 1 teaspoon sugar, divided; 1/4 cup(s) all-purpose flour; 1 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground nutmeg; 1/4 teaspoon(s) ground cloves; 3/4 teaspoon(s) rum extract; 1 - egg white

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 30 Min

cook time 45 Min

method Bake

Ingredients For autumn surprise pie

1 1/2 c

all-purpose flour
3 Tbsp

sugar
1/4 tsp

plus 1/8 teaspoon baking powder
1/4 tsp

plus 1/8 teaspoon salt
6 Tbsp

cold butter
1/4 c

fat-free milk
1 1/2 tsp

cider vinegar
FOR THE FILLING
5 c

sliced peeled tart apples
2 c

sliced peeled ripe pears
1/3 c

raisins
1/2 c

plus 1 teaspoon sugar, divided
1/4 c

all-purpose flour
1 tsp

ground cinnamon
1/4 tsp

ground nutmeg
1/4 tsp

ground cloves
3/4 tsp

rum extract
1

egg white

How To Make autumn surprise pie

1
In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine milk and vinegar; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide dough into two balls, one slightly larger than the other. On a lightly floured surface, roll larger ball to fit a 9-in. pie plate. Coat pie plate with cooking spray; transfer pastry to plate.

2
In a large bowl, combine the apples, pears and raisins. Combine 1/2 cup sugar, flour, cinnamon, nutmeg and cloves; add to fruit mixture and toss. Sprinkle with extract; toss well. Spoon into crust.Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice with egg white; sprinkle with remaining sugar.
3
Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until crust is golden and filling is bubbly. Cool on a wire rack.
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