STRUDEL STYLE APPLE PIE W/NUTS & RAISINS

STRUDEL STYLE APPLE PIE W/NUTS & RAISINS image

I recently made a Corned Beef and Cabbage dinner and this was the dessert I made to go with it. I wanted it to be a bit different from my traditional Apple Pie because that would allow me to share the recipe with you. This was a great pie and it reminded me of the days when I was in my twenties working in Kenilworth at this...

Provided by Rose Mary Mogan

Time 1h30m

Number Of Ingredients 12

Ingredients

1 double refrigerated pie crust or homemade
8 large apples peeled & sliced thin
2/3-1 c raisins
3/4 c Truvia sweetener or granulated sugar
1 c chopped nuts (I used black walnuts)
2 tsp cinnamon
1 tsp nutmeg
2-3 Tbsp butter
2 Tbsp arrowroot or all purpose flour
white sugar crystals for garnish (optional)
1 large egg +1 tbsp. water beaten together as egg wash
2-3 Tbsp lemon juice

Steps:

1. Preheat oven to 400 degrees F. Wash, peel and slice apples. This is the dessert I made with $2.00 worth of reduced apples.
2. Add sliced apples to large bowl. I add the raisins too so they can plump a bit before going into the oven.
3. Add in the lemon juice and continue to mix sliced apples with lemon juice as you slice them. Lemon juice prevents the apples from turning brown.
4. Bring pie crust to room temperature to make it easier to unroll. Then, line pie plate with the first pie crust.
5. Combine sugar or Truvia, cinnamon, nutmeg and flour in a small bowl. Stir till blended together. Then sprinkle mixture over sliced apples, and add in the walnuts and carefully stir till blended together.
6. Pour apple mixture into prepared pie shell. Top with small pats of butter.
7. Add the top crust and pinch the bottom and top crust together then crimp edges. Blend the egg with water and brush over top crust, or you may use evaporated milk or heavy whipping cream, by brushing the top, then lightly sprinkle with white sugar crystals. PLACE PIE ON SHALLOW BAKING PAN OR COOKIE SHEET TO CATCH ANY POTENTIAL DRIPS. Place in preheated 375 degree oven, and bake for 20 minutes, then LOWER TEMPERATURE TO 350 degrees and continue to bake an additional 35 to 40 minutes.
8. Bake until crust is golden brown. May need to add foil to edge of pie during last half of baking to prevent the edges from over browning. I DID NOT NEED TO USE THIS STEP. ALLOW PIE TO COOL COMPLETELY.
9. Slice and serve as desired plain or with ice cream.