French Raisin Apple Pie
A crumb topping distinguishes French apple pie from other traditional pies. In our New Taste variation, the crumb topping gives way to a crostata. A rustic Italian dessert made with a freeform crust and filled with fruit. Frozen peaches and readymade pie dough make this an easy winner.


Prep Time: About 20 Minutes | Bake Time: 1 Hour | Makes: 8 Servings

I N G R E D I E N T S

1 cup Sun-Maid Natural Raisins
1/2 cup granulated sugar
2 tablespoons plus
3/4 cup all-purpose flour, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups (4 to 6 medium) peeled,
chopped tart apples
1 tablespoon lemon juice
1 9-inch unbaked pie dough round or shell
1/2 cup packed brown sugar
1/3 cup butter or margarine



D I R E C T I O N S

HEAT oven to 425 degrees F. COMBINE raisins, sugar, 2 tablespoons flour, cinnamon, and salt. Mix with apples and lemon juice. If using pie dough, fit into 9-inch pan according to package directions. POUR fruit into pie shell. COMBINE remaining 3/4 cup flour, brown sugar and butter just until mixture resembles coarse crumbs. Sprinkle crumbs evenly over raisin-apple mixture. BAKE on lowest oven rack at 425 degrees F. for 10 minutes. Reduce temperature to 350 degrees F. and bake an additional 45 to 55 minutes or until golden brown. Serve warm or cold.





Crostata
Prepare fruit as directed for French Apple Pie. Omit 3/4 cup flour, brown sugar and butter. Place 9-inch round pie dough on a rimmed baking sheet. Mound fruit in center of dough, leaving a 1-2 inch border. Fold dough up around fruit, gently pleating and pressing dough against fruit. Bake 10 minutes at 425 degrees F.; reduce temperature to 350 degrees F. and bake 20-25 minutes until crust is golden brown. Juices may seep out onto pan. Cool on pan. With a large spatula, carefully transfer crostata to a platter and dust with powdered sugar before serving.

Peach Raisin Crostata
Substitute 4 cups fresh peach slices, or 1 bag (16 ounces) frozen sliced peaches, for apples.

Crumble
Omit pie dough. Place fruit in a 9-inch pie pan, or an 8 or 9-inch round or square pan. Sprinkle brown sugar crumb mixture over fruit. Bake at 350 degrees F. for 30 minutes or until golden brown and fruit is bubbly.