Best Autumn Surprise Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AUTUMN SURPRISE PIE



Autumn Surprise Pie image

What better way to welcome fall than with a homemade pie? This one calls for apples, pears and raisins flavored with rum extract. -Karen Gauvreau, Portage, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 20

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
FILLING:
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
TOPPING:
1 large egg, lightly beaten
1 teaspoon coarse sugar

Steps:

  • Mix the first 4 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 2 portions, 1 slightly larger than the other. Shape each into a disk; cover and refrigerate 1 hour or overnight., 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., Mix the first 5 filling ingredients. Place apples, pears and raisins in a large bowl. Add sugar mixture and extract; toss to combine. Spoon into crust., 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., Bake pie 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.

Nutrition Facts : Calories 331 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 217mg sodium, Carbohydrate 59g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.

AUTUMN SURPRISE PIE



Autumn Surprise Pie image

When the weather starts getting a little cooler and the leaves start falling, what better way to welcome in fall than with a homemade pie? This version calls for apples, pears and raisins flavored with rum extract. -Karen Gauvreau, Clearwater, Florida

Provided by @MakeItYours

Number Of Ingredients 20

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
FILLING:
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
TOPPING:
1 large egg, lightly beaten
1 teaspoon coarse sugar

Steps:

  • 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., 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., 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., 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., 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.,

AUTUMN SURPRISE PIE



Autumn Surprise Pie image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Pies

Number Of Ingredients 18

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

Steps:

  • 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.

Related Topics