Recipe for Apple-Raisin Cinnamon Bun Pie

Making the perfect Apple-Raisin Cinnamon Bun Pie should only take approximately 3 hr 35 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Apple-Raisin Cinnamon Bun Pie recipe can feed your family for 6 to 8 servings.

There are many different ways to make this Apple-Raisin Cinnamon Bun Pie recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Bakeware items below that might be necessary for this Apple-Raisin Cinnamon Bun Pie recipe.

Apple-Raisin Cinnamon Bun Pie Popular Ingredients

• One 14-ounce package refrigerated rolled pie dough
• 3 tablespoons all-purpose flour, plus more for dusting
• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/3 cup dark raisins
• 1/3 cup golden raisins
• 4 pounds mixed apples, such as Granny Smith, Golden Delicious and McIntosh
• 4 pounds mixed apples, such as Granny Smith, Golden Delicious and McIntosh
• Juice of 1 lemon
• 1/2 teaspoon freshly grated nutmeg
• Pinch kosher salt
• 1 large egg, lightly beaten
• 2/3 cup confectioners’ sugar, optional
• 2 tablespoons milk, plus more if needed, optional

Steps for making Apple-Raisin Cinnamon Bun Pie

1. Line a 9-inch pie plate with 1 piece of dough, and refrigerate until ready to assemble the pie.
2. Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface, and spread 2 tablespoons of the butter evenly on top. Combine 1/4 cup of the granulated sugar and 1 teaspoon of the cinnamon in a small bowl, and sprinkle evenly over the butter; gently press with your fingers to help the mixture adhere. Roll the dough up into a tight log. Trim and discard about 1 1/2 inches from each end, and cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces, cut-side down, in a snug circle on floured parchment paper. Lightly dust the pieces with flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet, and refrigerate until ready to assemble the pie.
3. Put the dark and golden raisins in a medium bowl with hot water to cover. Let them soak until tender, about 5 minutes, then strain.
4. Make the filling: Peel and core the apples, cut them into 1/2-inch-thick slices and toss with the remaining 1/2 cup sugar and the lemon juice in a large bowl. Melt the remaining 4 tablespoons butter in a large skillet over medium-high heat. Add the apples, and cook, stirring occasionally, until the firmer apples soften but hold their shape, 15 to 18 minutes. (The softer apples, like McIntosh, will get very soft and saucy.) Add the flour, the remaining 1/2 teaspoon cinnamon, and the nutmeg and salt, and stir until the juices thicken, about 2 minutes. Remove the skillet from the heat, stir in the raisins and let the filling cool completely. (The filling can be refrigerated, covered, for up to 2 days.)
5. Fill the dough-lined pie plate with the filling in an even layer. Invert the cinnamon-roll crust on top, and peel off the parchment. (It’s OK if the individual rounds separate a bit in the process.) Pinch the crusts together. Fold the overhanging dough under itself, and crimp as desired. Brush with the egg, and refrigerate for 30 minutes.
6. Bake the pie: Place a baking sheet in the oven, and preheat to 400 degrees F. Set the pie on the hot baking sheet, and bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.
7. If using a glaze, whisk together the confectioners’ sugar and milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.

Popular Categories for this Recipe

• Apple Pie – An apple pie is a pie in which the principal filling ingredient is apple, originated in England. It is often served with whipped cream, ice cream (“apple pie à la mode”), or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). The bottom crust may be baked separately (“blind”) to prevent it from getting soggy. Deep-dish apple pie often has a top crust only and tarte Tatin is baked with the crust on top, but served with it on the bottom.Apple pie is an unofficial symbol of the United States and one of its signature comfort foods.
• Apple Recipes
• Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
• Pie Recipes
• Apple Dessert
• Fruit Dessert Recipes
• Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
• Raisin Recipes

You might need the following Bakeware

In this section we’ve listed Bakeware items that might be helpful to make this Apple-Raisin Cinnamon Bun Pie recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon