Pie is a must at Thanksgiving, and also at holiday parties. Pumpkin, according to published polls, is the most popular, followed by apple and pecan. The following Apple Walnut Raisin Pie is an adaptation of one found in a cookbook several years ago. The preparation is very different from most apple pies, since the raisins are walnuts are in the crumbly topping rather than being mixed in with the apples; the topping includes graham cracker crumbs, which is also a little different. The apples are covered with a cooked syrup, which results in a very moist and flavorful filling. If you're looking for an apple pie that's a little different, this is certainly the one.

Incidentally, this pie was a big favorite with several of the Official Hancock Tasters, and has been requested for our family Thanksgiving dinner this year. I suspect it will become a family tradition and will be served at future Thanksgiving dinners, too. This yummy Apple Walnut Raisin Pie is well-worth a try.

8 Servings

6 tart baking apples, peeled, cored, and sliced

Syrup:
1 cup water
3/4 cup sugar

2 tablespoons sugar
3 tablespoons cornstarch
1/4 cup water

Topping:
3/4 cup graham cracker crumbs
1/2 cup softened butter
1/3 cup raisins
1/3 cup chopped walnuts
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla

1 9" unbaked pie shell

1. Preheat oven to 400°.
2. Place the apples in a microwaveable bowl, cover, and microwave 10 minutes; set aside.
3. Syrup Mix the 1 cup water and 3/4 cup sugar in a small saucepan; cover and bring to a boil.
4. Uncover, stir to dissolve the sugar, and let boil 10 minutes without stirring, until the mixture has thickened
5. Mix the cornstarch, and 1/4 cup water; stir until smooth and whisk into the syrup.
6. Stir over medium heat until very thick.
7. Topping: Mix the graham cracker crumbs, butter, raisins, walnuts, cinnamon, nutmeg, emon juice and vanilla until crumbly.
8. Spread the partially cooked apples evenly in the pie shell; pour the syrup over.
9. Sprinkle the topping over all.
10. Bake 30 minutes, covering loosely with foil if the crust is browning too fast.
11. Remove from the oven and let cool thoroughly.

Amount Per Serving
Calories 502 Calories from Fat 211
Percent Total Calories From: Fat 42% Protein 3% Carb. 55%

Nutrient Amount per
Total Fat 23 g
Saturated Fat 10 g
Cholesterol 31 mg
Sodium 310 mg
Total Carbohydrate 69 g
Dietary Fiber 3 g
Sugars 22 g
Protein 3 g

Vitamin A 10% Vitamin C 16% Calcium 0% Iron 8%