Sheet pan Apple, Raisin and Walnut Pie

Hello friends! This is the recipe I entered in the Apple Dessert Contest to benefit the Kettle Falls, WA Food Bank. Though it didn’t win the contest, I can assure you this pie is a true winner and you will love it! Full of tasty, sweet-tart Apples with luscious Raisins and crunchy Walnuts, this will make any dessert lover happy. Spiced with Cinnamon, Allspice and Cloves this pie will win your heart! It is wonderful for a large gathering as it serves 20 people. So let’s get baking!

An egg yolk wash, sprinkled with Turbinado Sugar then glazed with a Powdered Sugar drizzle. Delish!

Here’s a few of the amazing desserts entered in the contest. We sure have some fantastic bakers in my neck of the woods!

 

Yummy!

Pre-heat oven to 375° Lightly grease a 15 x 10 inch sheet pan.

Crust:

3 Cups AP Flour

½ Tsp Salt

½ Cup Vegetable Shortening

½ Cup cold Butter, cubed

1 TBSP Vinegar

½ Cup Milk

Combine the Flour and Salt in a large mixing bowl. Cut in the Shortening and the Butter until the texture resembles coarse crumbs. Combine the Vinegar and Milk and immediately add it to the Flour mix stirring until dough clings together. If dough is too dry, add a Tablespoon or 2 of Milk. Divide the dough in half. **Here’s my trick. Dampen your kitchen counter and lay down 2 pieces of plastic wrap. Lightly flour the plastic wrap and roll each section of dough into a 15 x 10 inch rectangle on the floured plastic. Place your rolling pin on the far end of the dough. Gently lift the plastic wrap and pull towards you. The dough will easily load on to the rolling pin as you keep pulling. Unroll the dough onto the sheet pan evenly. Reserve other half for the top.

Pie Filling:

6 Cups peeled, cored and sliced Apples

½ Cup chopped Walnuts

½ Cup Raisins

1-1/2 Cups Sugar

¼ Cup melted Butter

2 TBSP AP Flour

1 Tsp Cinnamon

½ Tsp Allspice

¼ Tsp ground Cloves

Stir all the filling ingredients together in a large bowl. Spoon filling evenly over the pie crust. Cover the filling with the other half of the dough. No need to crimp the edges.

Bake at 375° for about 40 minutes until the crust is golden brown. Remove from the oven and let cool on a rack while preparing the glaze.

Glaze:

2/3 Cup Confectioners’ Sugar

3-4 Tsp Water

Stir together in a small bowl until it can be drizzled off the end of a spoon. While the pie is still warm, but not hot, drizzle the glaze liberally over the top of the pie.

Cut into squares and serve either warm or cold. A spoon full of ice cream on top is never a bad idea!