Grandma's apple raisin pie

    1 hour 15 min

    Walking into my grandmother's house, and smelling a freshly baked apple raisin pie is one of the best memories of childhood. It made the whole house smell sweet, and that sweetness somehow completely enveloped you, making you want to eat the air itself! For a crisp, cold autumn day, here is my take on my grandmother's warm, and cozy apple raisin Pie.

    5 people made this

    Makes: 1 pie

    • For the short crust pastry
    • 300g self raising flour
    • 2 tablespoons caster sugar
    • 1 teaspoon salt
    • 150g unsalted butter, softened
    • 150g vegetable shortening (Stork®), softened
    • 6 tablespoons cold water
    • For the filling
    • 6 large Bramley or Granny Smith apples
    • 180g raisins
    • 150g caster sugar
    • 3 tablespoons plain flour
    • 1 tablespoon pumpkin pie spice
    • For the egg wash
    • 1 egg
    • 1 splash milk or water

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. For pastry: Mix all ingredients together just enough to form a dough. If dough in too crumbly, add 1 or 2 tablespoons more water. If dough is too wet and sticky, as this is a very short crust, add 1 tablespoon flour at a time until it becomes easier to handle.
    2. Wrap in plastic wrap, and chill for 30 minutes. Pre-heat oven to 190 C / Gas 5.
    3. While pastry is chilling: Peel, core, and dice apples into thumb size pieces. Add to a large bowl with the rest of the filling ingredients, and mix well.
    4. Once pastry has chilled, cut pastry in half and roll out one half of the dough into a round shape on a liberally floured surface. A trick to get your pastry into the pie dish: once pastry is rolled to about an 3mm thick (or the thickness of a £1 coin) place pie dish in front of the round, place rolling pin in the middle of the round and gently flip the side closest to the pie dish over the rolling pin, lift pastry and gently drag over pie dish. Fit well into dish. If the pastry breaks, just take some extra pastry, and fill the gaps.
    5. Pile in the apple and raisins mixture.
    6. Roll out second half of pastry in the same way and place on top of apple and raisin mixture. Cut off excess pastry with some scissors and seal/crimp as desired. I went around my pie with the back of a fork.
    7. (At this point you can freeze the entire pie if you’d like and bake from frozen when desired. Or, if like us it’s just the two of you, I usually do two smaller pies instead of one big one. Then I just bake one for now and freeze the other!)
    8. For the egg wash lightly beat the egg with a splash of milk or water. Use a pastry brush and brush the top of the pie all over with egg wash, sprinkle over a couple tablespoons of sugar, and make an X at the top of the pie with a knife to allow the steam to escape.
    9. Bake until golden brown and apples are tender, about 45 minutes or. Check by gently piercing apples through the X at the top of the pie with a knife.
    10. Let cool for 15 minutes, and serve warm with vanilla ice cream or whipped cream! Or once cooled, place in the fridge to enjoy cold as well.


    For the vegan version, simply add more vegetable shortening or other butter substitute, and omit the egg wash.

    Pumpkin pie spice

    Find the recipe for homemade pumpkin pie spice here

    See it on my blog

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