American Pie Council

2011 Contest Recipe

Falls in the Air Raisin Pie

Barbara Polk 505-294-6802
PO Box 50728
Albuq. NM 87181


1 1/2 cups all purpose flour + 2 tbls for roll out
1/2 teas salt
5/8 cup butter flavored Crisco
1 small egg beaten
1/2 tbls. vinegar (white distilled)
2-3 tbls cold water
1 cup California raisins dark
1 3/4 cup Granny Smith apples (peeled and chopped)
1/2 cup canned jellied cranberry sauce chopped
1 cup chopped walnuts
3/4 teas. lemon zest
1/4 cup lemon juice
1 cup gran. Sugar
1/8 teas. salt
1/4 teas. ginger
1/4 teas. cloves
3/4 teas cinnamon
Gingersnap Streusel:
1/2 cup gingersnap cookies (ground fine)
1/2 cup brown sugar
1/4 cup butter (cold)
Cut in Crisco, flour and salt. In a cup mix egg, vinegar & 2 tbls cold water. Sprinkle on flour and fluff in. Add more water if dry. Form into a ball. Flour wide wax paper and place dough in center and top with 2nd wax paper and roll out 3 inches larger than pie plate. Remove top wax paper and invert dough into 9 pie plate, trim to 1/2 inch larger than pie plate, fold under and flute edges. Roll out dough trimmings and cut into fall leaves for decorations. Bake at 400 in a tin for 10 minutes. Put on crumb top when pie is done.
Combine first 6 ingredients in a large bowl. In a smaller bowl mix sugar and spices together and stir into apple mixture. Pour into crust and top with gingersnap streusel.
Gingersnap Streusel:
Cut in butter into cookie crumbs and brown sugar. Sprinkle on filling. Bake at 400for 45 minutes.