Recipe

Cinnamon Apple and Raisin Crisp

by: Chef Hubert Keller

Cook the apples! Bake the pie! It is easier than pie!

Details

Serves: 8

INGREDIENTS

Filling

3 lb. Granny Smith or Golden Delicious apples
1-1/2 c. California raisins
1 tbsp. lemon juice
1 tbsp. unsalted butter
5 tbsp. granulated sugar
1 tbsp. rum

Topping and Crust

1/2 c. all-purpose flour
1/4 c. granulated sugar
1/2 tsp. ground cinnamon
5 tbsp. (2 1/2 ounces) chilled, unsalted butter, cut into 2-inch pieces

8 sheets phyllo dough
1-1/2 tsp. melted, unsalted butter

PROCEDURE

Filling

Peel, quarter and core apples; cut into 1/8-inch thick slices. In a bowl, toss with raisins and lemon juice. In large frying pan, melt 1 tablespoon butter over high heat, and sauté apple-raisin mixture for about 10 minutes, stirring frequently. Halfway through, sprinkle with sugar and add rum; cook until tender. Cool.

Topping and Crust

Combine flour, sugar, cinnamon and chilled butter that has been cut into small pieces in food processor and pulse until combined. Chill for 15 minutes.

Meanwhile, preheat oven to 375°F. Flatten phyllo sheets and brush each one, generously with melted butter. Arrange and stack in 9-inch buttered pie pan, letting excess dough hang over edge. Spread sautéed apples on top and fold excess dough over filling. Spread with prepared, chilled Topping. Bake at 375°F for 20 to 25 minutes until lightly browned and golden. Cool to room temperature; cut into 8 wedges and serve with ice cream or whipped topping, if desired.

Nutrition Information (per serving)

Calories 350(27% from fat); Total Fat 11g (sat 6g, mono 3g, poly 1g); Cholesterol 25mg; Protein 3g; Carbohydrates 62g; Fiber 4g; Iron 2mg; Sodium 100mg; Calcium 22mg

This recipe is found in the following categories:

Desserts

Sweets and Desserts

Special Diet

Low Sodium