Ingredients Jump to Instructions ↓

  1. 1-1/2 cups all-purpose flour

  2. 3 tablespoons sugar

  3. 1/4 teaspoon plus 1/8 teaspoon baking powder

  4. 1/4 teaspoon plus 1/8 teaspoon salt

  5. 6 tablespoons cold butter

  6. 1/4 cup fat-free milk

  7. 1-1/2 teaspoons cider vinegar FILLING:

  8. 5 cups sliced peeled tart apples

  9. 2 cups sliced peeled ripe pears

  10. 1/3 cup raisins

  11. 1/2 cup plus 1 teaspoon sugar, divided

  12. 1/4 cup all-purpose flour

  13. 1 teaspoon ground cinnamon

  14. 1/4 teaspoon ground nutmeg

  15. 1/4 teaspoon ground cloves

  16. 3/4 teaspoon rum extract

  17. 1 egg white

Instructions Jump to Ingredients ↑

  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. 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. 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. Yield: 8 servings.


Send feedback