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Enjoy this recipe from Weeknight Dinners.
Submitted by: Pat Gilmer from West Linn, OR
9-inch pie crust
2 c. apples, peeled, cored and chopped
2 T. raisins
2 T. chopped walnuts
1 T. all-purpose flour
1/2 t. cinnamon
5 T. sugar, divided
1 T. butter, diced
2 t. water
Place pie crust on a baking sheet sprayed with non-stick vegetable spray; set aside. In a bowl, combine fruit, nuts, flour, cinnamon and 4 tablespoons sugar; toss to mix. Spoon mixture into the center of crust; dot with butter. Fold crust over; seal edges with a fork. Sprinkle crust with water and remaining sugar. Bake at 425 degrees for 20 to 25 minutes, until bubbly and golden. Serves 5 to 6. | |
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Place pie crust on a baking sheet sprayed with non-stick vegetable spray; set aside. In a bowl, combine fruit, nuts, flour, cinnamon and 4 tablespoons sugar; toss to mix. Spoon mixture into the center of crust; dot with butter. Fold crust over; seal edges with a fork. Sprinkle crust with water and remaining sugar. Bake at 425 degrees for 20 to 25 minutes, until bubbly and golden. Serves 5 to 6. |
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