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Cinnamon Apple Pie with Raisins and Crumb Topping

Cinnamon Apple Pie with Raisins and Crumb Topping

Ingredients

Crust

  • 1 1/2 cups all purpose flour
  • 1/8 teaspoon baking powder
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup (or more) ice water
  • 1 teaspoon apple cider vinegar

Filling

  • 1 cup (packed) golden brown sugar
  • 3 tablespoons all purpose flour
  • 2 teaspoons finely grated lemon peel
  • 1 1/4 teaspoons ground cinnamon
  • 2 3/4 pounds Granny Smith apples (about 6 medium), peeled, halved, cored, cut into 1/8-inch-thick slices (about 8 cups)
  • 2 teaspoons vanilla extract

Crumb Topping

  • 1/2 cup (packed) golden brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • Lightly sweetened whipped cream or vanilla ice cream

Recipe Preparation

Crust

  • Blend flour, sugar, salt, and baking powder in processor. Add butter; pulse until mixture resembles coarse meal. Mix 1/4 cup ice water and vinegar in small bowl; add to processor and pulse until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.

  • Roll out dough on floured work surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edges under and crimp, forming crust sides 1/4 inch above rim of pie dish. Freeze crust 20 minutes.

Filling

  • Position rack in center of oven and preheat to 375°F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding filling slightly in center. Bake pie until apples begin to soften, about 40 minutes.

Meanwhile, Prepare Crumb topping

  • Whisk flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.

  • Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.

  • Cut pie into wedges and serve warm or at room temperature with whipped cream or vanilla ice cream.

  • Don't skip that teaspoon of vinegar in the pie dough—it helps make the finished crust tender.

Reviews Section

Cinnamon Apple Pie with Raisins and Crumb Topping - Recipes

Bottom Crust:
1 ¼ cups flour (I used an even mix of all-purpose and white-wheat, but all all-purpose is also good)
¼ teaspoon salt
1 tablespoon sugar
8 tablespoons/one stick unsalted butter, cold, cut into chunks

Crumb Topping:
1 cup flour (I again used a mix of all-purpose and white wheat)
1 cup brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
1 tablespoon cornmeal (optional but nice for texture)
6 tablespoons unsalted butter, cold, cut into chunks


Filling:
5-6 large apples (I think 2-2.5 pounds is what I used – I like Pink Lady)
2/3 cup sugar
3 tablespoons cornstarch
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
zest of one lemon
1-2 tablespoons amaretto liqueur or whiskey (optional but adds nice flavor)
¼-½ cup golden raisins (optional but very nice)


Make the crust: whisk together flour, sugar, and salt. Cut the butter into the mixture using a pastry cutter, your hands, or a fork until it’s all incorporated in pea-sized pieces. I recently invested in a high-quality pastry cutter, and I do think it makes crust-making easier. Sprinkle the water over the crust one tablespoon at a time, tossing the mix gently with a fork after each addition. Turn the dough onto a large sheet of plastic wrap, give it a few kneads to get everything to adhere, pat into a round disc, and wrap firmly in the plastic wrap. Refrigerate for at least half an hour (and hour or so is perfect).

Make the crumb topping: whisk together the flour, brown sugar, cinnamon, nutmeg, salt, and cornmeal. Cut the butter into this mixture until it looks like a crumb topping (with the butter in pea-sized chunks). Set aside – I’d put it in the fridge if your kitchen is warm, but if it’s a cool day, you can probably just let it sit on the counter.

Preheat oven to 375 degrees.

Make the filling: peel, core, and slice the apples into ¼” or smaller slices and place in large bowl. Add the golden raisins if you’re including them. Whisk together the sugar, cornstarch, cinnamon, and nutmeg. Sprinkle over apples and raisins and stir. Add lemon zest and amaretto/whiskey if including them. Stir again.

Roll out the bottom crust into an 11” circle and lay into a 9” pie plate, folding over excess dough and crimping the edges with your fingers or a fork. Add apple mix. Sprinkle crumb topping evenly over apples.

Bake for 50-60 minutes or until crumb topping is brown and filling is bubbling (you can hear it). To prevent the crust from burning, use an aluminum ring after the first 15 minutes of baking. If the crumb topping starts to brown before the pie seems very done, tent a sheet of aluminum foil on top (I’ve never had this problem).


Apple Pie Recipe

Adding a tasty Dutch apple pie recipe to your menu can be the perfect way to welcome friends over. If you are more adventurous, you might even want to try an apple pie recipe filled with other fruits or cheeses instead of just the apple pie. The best thing about this dessert is you can be as creative as you want to be with it. If you are feeling creative, why not try a strawberry and blueberry pie?

A Dutch apple pie recipe is a very easy dessert to prepare because it is so versatile. You can start with a traditional apple pie recipe that usually has a sweet crumb topping and then spice it up with the Dutch apple crisp ingredient that is included in this delicious dessert. Traditionally, this pie dish was filled with streusel, which is basically just ground nuts or spices. You can use pretty much anything to create the streusel that goes into this dessert. Some people like to use shredded pecans, whereas others like to use pec paper. Either way, it will certainly add a nice texture to the dessert.

Traditionally, the recipe would also include an apple crumble topping. If you do not have streusel, you can simply use apple chunks for the top crust. When preparing the fruit chunks, just ensure that they are fresh, and you don’t cut them too small. If you have a strong apple smell from the mixture, chances are your apples are going to smell as strong or even stronger than they should.

Best Apple Pie Recipe

The next step is to simply add the wet ingredients to the dry ingredients. The wet ingredients that are going to be used here include: butter, brown sugar, cinnamon, and apple juice. You do not have to make a fool of yourself and try and make this dessert with only the wet ingredients, because you can always add the dry ones at a later stage if the mixture seems to be too wet for too long.

The next step to make the best Dutch apple pie recipe is to mix the wet ingredients together until the ingredients are fully combined and the dry ingredients are completely blended. Then you simply have to spoon the batter into the pre-heated oven and cook it for the recommended time limit which should be about 180 degrees. After the recommended baking time, you can switch the cooking method and bake the apple pie in the general baking pan that you have constructed earlier. At the end, you need to release liquid from the apples through a drip tray and let it cool before serving. By following these simple steps, you should be able to make an excellent apple pie.

Apple Pie Filling Recipe

How to make apple pie filling recipe at home? You have heard that as simple as apple pie, that this recipe is just that: apples sliced and peeled and simply added into a hot, boiling pan with some cinnamon and a little bit of sugar. Once slightly soft, sprinkle some of cornstarch on top to thicken it up. When the apples are softened, add to the mixture a bit of butter and then some more of the sugar, making sure and keep the mixture hot. Once the mixture is hot, just add to the mixture a whole bunch of raisins and you have an apple pie filling recipe that you can be proud of. If you are feeling a little less confident, you can always beat it up with some canned or fresh fruit pieces.

Another great idea for your apple pie filling recipe is to add to the mix some ginger ale, some lemon juice and then fold in a whole bunch of raisins. This will give it a fun and sweet twist. Add to this mixture a little bit of canned or fresh cranberries and you have a homemade recipe that is sure to delight any dessert lover! These additions are cheap and very simple to make.

If you do not want to use real food to create your homemade apple pie filling recipe, there are a lot of recipes that use powdered or granulated sugar. Simply substitute the granulated sugar with brown or dark brown sugar. And why not spruce up that pie by adding a layer of nutmeg on the crust? An apple pie filling recipe can be as simple or as elaborate as you want it to be.


More Classic Pie Recipes

  1. Prepare pie crust– Bake it and let it cool down.
  2. Add filling– Add homemade or store-bought filling.
  3. Add crumb topping– Mix together a coarse mixture of oats, flour, sugar, cinnamon, butter. Sprinkle it on top of the filling.
  4. Bake– Bake until juices are bubbly and topping is golden brown.
  5. Enjoy– Let it cool down, drizzle caramel sauce (optional) and cut slices.


Cinnamon-Apple Pie with Raisins and Crumb Topping

Raisins and brown sugar enhance the apples in this homey pie. Because they’re firm and tart, Pippin apples would make an excellent alternative to the Granny Smiths in the filling. Don’t skip the teaspoon of vinegar in the pie dough—it helps to make the crust tender.

Crust:
1 1⁄2 cups unbleached all purpose flour
1 tablespoon sugar
1⁄2 teaspoon salt
1⁄8 teaspoon baking powder
1⁄2 cup (1 stick) chilled unsalted butter, cut into 1⁄2-inch cubes
1⁄4 cup (or more) ice water
1 teaspoon apple cider vinegar

Filling:
1 up (packed) golden brown sugar
3 tablespoons unbleached all purpose flour
2 teaspoons finely grated lemon peel
1 1⁄4 teaspoons ground cinnamon
2 3⁄4 pounds Granny Smith apples (about 6 medium), peeled, halved, cored, cut into 1⁄8-inch-thick slices (about 8 cups)
1 cup raisins
2 teaspoons vanilla extract

Crumb Topping:
1 cup unbleached all purpose flour
1⁄2 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1⁄8 teaspoon salt
1⁄2 cup (1 stick) chilled unsalted butter, cut into 1⁄2-inch cubes

Lightly sweetened whipped cream or vanilla ice cream

Crust: Blend flour, sugar, salt, and baking powder in processor. Add butter using on/off turns, cut in until mixture resembles coarse meal. Mix 1⁄4 cup ice water and vinegar in small bowl add to processor. Using on/off turns, blend until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball flatten into disk. Wrap in plastic and chill at least 1 hour.

Do Ahead: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.

Roll out dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edges under and crimp, forming crust sides 1⁄4 inch above rim of pie dish. Freeze crust 20 minutes.

Filling: Position rack in center of oven and preheat to 375°F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, raisins, and vanilla toss until well coated. Transfer filling to unbaked crust, mounding slightly in center. Bake pie until apples begin to soften, about 40 minutes.

Crumb Topping: Meanwhile, whisk flour, sugar, cinnamon, and salt
in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.

Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours.

Do Ahead: Can be made 8 hours ahead. Let stand at room temperature.

Cut pie into wedges and serve warm or at room temperature with whipped cream or vanilla ice cream.

Difficulty level: 2 whisks − A little more challenging. For the beginner with confidence.


If you went apple picking and need ideas, this recipe is simple and won’t set you back to many calories. For more recipes with apples, you may also like Apple Cobbler, Slow Cooker Apple Butter, Apple Scones, Slow Cooker Apple Sauce, just to name a few!

There’s nothing quite like the smell of apples and cinnamon coming out of your oven on a crisp, fall day. This easy apple crisp recipe is a perfect fall dessert, when apples are in season.

My favorite desserts are crisps, cobblers and pie. Apple crisps are the easiest of them all, because the oat topping is simple. Some apple crisp recipes don’t use oats, which is totally fine, but I love the crisp oat topping, plus oats are high in fiber, magnesium and antioxidants, so this dessert is actually good for you!

Best way to eat an apple crisp, in my opinion is warm topped with a very small scoop (about 1/4 cup) of vanilla ice cream or frozen yogurt, if you desire (my favorite way to eat it!). It’s totally optional, and will add more calories.


Cinnamon-Apple Pie with Raisins and Crumb Topping

Raisins and brown sugar enhance the apples in this homey pie. Because they’re firm and tart, Pippin apples would make an excellent alternative to the Granny Smiths in the filling. Don’t skip the teaspoon of vinegar in the pie dough—it helps to make the crust tender.

Crust:
1 1⁄2 cups unbleached all purpose flour
1 tablespoon sugar
1⁄2 teaspoon salt
1⁄8 teaspoon baking powder
1⁄2 cup (1 stick) chilled unsalted butter, cut into 1⁄2-inch cubes
1⁄4 cup (or more) ice water
1 teaspoon apple cider vinegar

Filling:
1 up (packed) golden brown sugar
3 tablespoons unbleached all purpose flour
2 teaspoons finely grated lemon peel
1 1⁄4 teaspoons ground cinnamon
2 3⁄4 pounds Granny Smith apples (about 6 medium), peeled, halved, cored, cut into 1⁄8-inch-thick slices (about 8 cups)
1 cup raisins
2 teaspoons vanilla extract

Crumb Topping:
1 cup unbleached all purpose flour
1⁄2 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1⁄8 teaspoon salt
1⁄2 cup (1 stick) chilled unsalted butter, cut into 1⁄2-inch cubes

Lightly sweetened whipped cream or vanilla ice cream

Crust: Blend flour, sugar, salt, and baking powder in processor. Add butter using on/off turns, cut in until mixture resembles coarse meal. Mix 1⁄4 cup ice water and vinegar in small bowl add to processor. Using on/off turns, blend until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball flatten into disk. Wrap in plastic and chill at least 1 hour.

Do Ahead: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.

Roll out dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edges under and crimp, forming crust sides 1⁄4 inch above rim of pie dish. Freeze crust 20 minutes.

Filling: Position rack in center of oven and preheat to 375°F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, raisins, and vanilla toss until well coated. Transfer filling to unbaked crust, mounding slightly in center. Bake pie until apples begin to soften, about 40 minutes.

Crumb Topping: Meanwhile, whisk flour, sugar, cinnamon, and salt
in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.

Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours.

Do Ahead: Can be made 8 hours ahead. Let stand at room temperature.

Cut pie into wedges and serve warm or at room temperature with whipped cream or vanilla ice cream.

Difficulty level: 2 whisks − A little more challenging. For the beginner with confidence.


Apple Cinnamon Crumble with Raisins

Apple crumbles are one of my favorite comfort food desserts. They’re packed full of fruit and spices, so they smell great when they’re baking, and you’re able to eat them almost as soon as they come out of the oven. While you can make an apple crumble all year round, I make them most often in the fall, when I’m in the mood for a dessert that can be served warm. This Apple Cinnamon Crumble with Raisins is a simple twist on a classic crumble, packed with brown sugar and lots of spices.

The filling for the crumble is made with apples that are diced in large chunks, rather than sliced. I not only find that dice tend to cook a little bit more quickly than sliced apples, but they are easier to scoop out of the baking pan when you’re ready to serve your crumble! I used honeycrisp apples in this batch, but any firm apple is going to be a good choice. Avoid softer or mealier apples like red or golden delicious, as they tend to break down while the crumble bakes. To the apples, I added brown sugar, cinnamon, allspice and plenty of raisins. The allspice gives the filling a much deeper flavor than the cinnamon alone, giving the dish an almost apple cider-like flavor.

I love the addition of raisins to this apple crumble recipe. The raisins plump up during baking, absorbing some of the juices from the apples, and become incredibly tasty. I used a mix of raisins that included both light and dark, but any kind of raisins can be used in this recipe. If you don’t have raisins, dried cranberries will also make a nice addition, though they tend not to plump up quite as much as raisins do.

The crumble topping is very easy to make, as it is made with melted butter and can be stirred up with a spatula in seconds. The topping also has a generous dose of cinnamon and brown sugar, tying in easily with the spiced filling. Thanks to the melted butter, the topping mixture is quite moist, so it is easy to shape into large crumbles by squeezing the mixture in your fist. I don’t know about you, but I love having generously sized crumbles in any kind of streusel mixture! Make sure that the topping is evenly distributed over the filling before baking, as the raisins can burn when they’re exposed to the direct heat of the oven.

I bake this crumble in a large pie dish, which makes for an attractive presentation if you want to serve it to a crowd because people will automatically assume that you’ve baked a whole pie, not just a crumble. Serve it warm or at room temperature alongside a scoop of ice cream or a dollop of lightly sweetened whipped cream.

Apple Cinnamon Crumble with Raisins
Filling
4-5 med/lg apples
1/2 cup brown sugar
2 tbsp all purpose flour
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp salt
1/2 cup raisins

Crumble Topping
1 cups all purpose flour
1/2 cup brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/3 cup butter, melted and cooled

Preheat oven to 350F.
Make the filling: Peel and core apples. Cut into 1/2 to 1-inch dice, then combine apples with sugar, flour, spices and salt in a large mixing bowl. Let stand for 10 minutes.
Make the topping: In a large bowl, whisk together flour, brown sugar, cinnamon and salt. Pour melted butter over flour mixture, and stir with a rubber spatula until large crumbs form.
Pour apple mixture into a 9 or 10-inch pie plate and gently spread into an even layer. Sprinkle crumb topping – squeezing handfuls of the mixture in your fist to form large clumps – over apple slices, distributing the crumble evenly.
Bake for 45-50 minutes, or until apple slices are tender. Allow to cool for at least 30 minutes before serving. Crumble can be served warm or at room temperature.


Apple Pie with Streusel Topping (From the Play ‘Pie in the Sky’)

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Have you ever gotten a recipe from going to the theater?

I did last weekend, and it’s a great one! I went to see the world premiere of a comedy called “Pie in the Sky,” by Lawrence Thelan, at the Victory Theatre in Burbank, California.

It’s a wonderful, simple, small play about the relationship between an 85-year-old mother and her 65-year-old daughter. During the course of their 90-minute early-morning kitchen conversation that constitutes the play, they bake an actual pie — they call it Mama’s Apple Pie. I am calling it Apple Pie with Streusel Topping, because the streusel plays such an important role.

This mother and daughter can drive each other crazy (sound familiar to you?), as mama (K Callan, in the blue below) instructs Dory (Laurie O’Brien) in the exacting art of pie-making. Peeling must be just so…

…the crust pressed into a larger pan so it is thinner, each step in the recipe prepared ahead of time and set aside (why? because she said so!)…

…and the apple pie secret (cooking the apples in a skillet before settling them in the crust) is revealed.

So are old family secrets, relationships and surprising events.

The set is a real kitchen with a working stove, oven and sink, and as the play’s end nears, the smell of apples and cinnamon wafting throughout the theater is intoxicating.

Let’s listen as artistic director Tom Ormeny takes us behind the scenes:

“Our play is a theatrical haiku — one location, real time, real event of something that is made from scratch, the pie. When we get to our third act in life, the finish looms with more meaning, significance and purpose. What is our legacy? What can we leave for the ones we love that will have true meaning in their lives? How can we be the people we always hoped we’d have the courage and wisdom to be? Will we leave anything better than it was before? It is a life quandary and moral quandary most of us won’t escape. It’s a good thing that this production answers with a loving comedy of the most primal of relationships, a mother and daughter: Laugh, enjoy, and have a piece of pie!”

And guess what? When the play is over, they serve that fragrant pie to the audience!


Questions

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Question: French Apple Pie?

Does anyone have a recipe for French Apple Pie? This is a two crust pie with a dense filling of apples and raisins. The top has a white icing. Not a soft, thick cake type icing -- it is thin and sort of brittle. This used to be a very popular pie but now you can't find it anywhere, not even on the recipes sites.

Answers

You might want to try a different name when looking for recipes. What I think of French Apple pie is a great recipe (that I lost BOOOOO HOOOO!) of piled high apples with a yummy crumb topping. That is what I have seen alot of "French" Apple pie recipes as.

"Here's the French Apple Pie recipe from my Betty Crocker Cook Book copyright 1956. I'm writing it just as it is in the book. You might enjoy the products that are mentioned. You need three recipes, the (key) Apple pie recipe which is used for several variations of apple pie, the Pastry for One-crust pie, and the French Apple Pie Recipe. Good luck with your pie making!"

French Apple Pie.
"From a famous Hollywood tearoom."
Make Pastry for One-Crust Pie. Line pie pan. Add filling as in (key) Apple Pie recipe below, except use minimum amount of sugar. Sprinkle with Crumb topping below.

Crumb Topping 9" pie 8" pie
1/2 cup butter 1/3 cup
1/2 cup brown sugar (packed) 1/3 cup
1 cup Gold Medal Flour 3/4 cup

Serve warm with cream or ice cream.

Apple Pie Recipe (key)
"From about 1630, Apple Pie was served almost daily in New England . . . when the newly planted orchards were bearing fruit."

Know your apples! Select tart, firm, juicy apples, such as Jonathans, Winesaps, Greenings, Duchess, Wealthies, or Roman Beauties. 1 lb apples equals 3 medium apples or 3 cups sliced apples.

Peel apples, quarter them, remove cores, and slice 1/4 " thick. If apples are dry, sprinkle with a little water. Use the smaller or larger amount of sugar according to sweetness of apples and desired taste. For more tartness, add a little lemon juice.

Apple Pie Filling 9" pie 8" pie
Mix 3/4 to 1 cup sugar 1/2 to 3/4 cup
1 tsp. cinnamon or nutmeg 3/4 tsp.
Mix lightly through 6 to 7 cups sliced apples 4 to 5 cups

Heap up in pastry-lined pie pan.

Dot with. 1 1/2 tbsp. butter 1 tbsp.

Cover with top crust which has slits cut in it. Seal and flute. Bake until crust is nicely browned and apples are cooked through (test with fork). Serve warm or cold . . . may be topped with cream, whipped crean, or ice cream.

Temperature: 425 degrees (hot oven).
Time: Bake 50 to 60 minutes.

Standard Pastry for One-crust Pie (8 or 9") Make with solid shortening.
Mix 1 cup sifted Gold Medal Flour
1/2 tsp. salt
Cut in with pastry blender 1/3 cup lard (or 1/3 cup plus 1 tbsp. hydrogenated shortening such as Spry, Crisco, Swift'ning, Snowdrift)
Sprinle with 2 tbsp. water

Mix with fork until all the flour is moistened. Gather dough together and press into a ball.

My words follow. "At this point the cookbook has pictures on how to roll out the dough. If you wish to roll the dough out between wax paper, wet the cabinet lightly, place one sheet of wax paper (just larger than the width of the paper, or a 12 inch square) on the wet counter. Place the ball of dough on that sheet of wax paper and place another piece of wax paper over the ball. Use a rolling pin to flatten. You may have to roll in several directions to get your dough round. Your dough round should be just a bit larger than the top outside of your pie pan. When the dough is flat enough and round enough, carefully peel the top piece of wax paper off. Replace gently and turn the two pieces of paper and dough over. Peel off the other side. You will still have the back piece of paper on the dough as you lift the dough onto the pan. When the dough is positioned over the pan, remove the last piece of paper. Use your fingers and flute the edges of the dough at the top of the pan."


Watch the video: Apple u0026 Raisins Braided Pie Recipe. Go Delicious (December 2021).