Pie is one of the first recipes I remember making with my mom, following her favorite no-fail Betty Crocker short-cut pie crust recipe. Over the years I’ve transformed many a hesitant pie baker with this easy recipe. See my step by step instructions.
For a twist on traditional apple pie, Autumn Apple Pie is a single crust with creamy almond filling, sliced apples, dried cherries, raisins and apricots. You’ll find my recipe on the Sun-Maid website.
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Raisin Bread Apple Crisp
Makes 6 servings.
Prep time: 10 minutes
4 slices Sun-Maid Cinnamon Swirl Raisin Bread
6 tablespoons butter, melted
1/2 cup packed brown sugar
1/2 cup chopped walnuts
3 large granny smith apples,
cut into in 3/4 inch chunks
Preheat oven to 325 F. Tear or cut raisin bread into 1/2-inch pieces.
Combine butter, brown sugar and walnuts in a medium bowl. Mix in bread.
Place apples in a 9-inch square or round baking dish. Pat bread mixture firmly over apples.
Bake 40 to 45 minutes or until top is golden brown and apples are soft.
Serve warm, and of course with whipped cream or vanilla ice cream!
An original recipe by Rosemary Mark for Sun-Maid Growers. Photo by Kelly Burgoyne
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