The trees are showing off their bright fall colors, the air has a crisp feel that matches the crackle of the fallen leaves beneath your step. Hay rides, corn mazes and apple picking are in season. Memories of homemade apple pie swirls in your head, so vivid you can almost smell it! More memories in the making for this Autumn, should and will include this new layered apple pie!
Apple Raisin Layered Pie
2 1/2 Cups Flour
1/2 Cup Shortening- cut into pieces
1/2 Teaspoon Salt
1 Teaspoon Sugar
1 Tablespoon Vodka – helps achieve a flaky crust-optional
6-8 Tablespoon Ice Cold Water
4 Large Apples- Your Favorite
1/2 Cup Raisins
2 Tablespoon Brown Sugar
2 Tablespoon Sugar
1 Tablespoon Ground Cinnamon
1 Teaspoon Vanilla Extract
4 Tablespoons Butter
In large bowl add flour, sugar, salt and shortening. Cut shorting into flour mixture, until it looks like small course crumbs. Add in vodka, water and the egg then mix, just until when push together dough stays together. Do not over mix. Form a ball, wrap in plastic wrap, then refrigerate for at least an hour.
Preheat oven to 350 Degrees.
On a floured surface and rolling pin, roll out dough to about 1/4 of an inch thick. Use a cookie cutter or any item you would like your pie crust to be shaped like. Be creative here! I used my mini tart pans.
Spear dough with fork, all around to eliminate puffiness of dough during cooking.
In a small bowl mix together the egg and milk. Brush dough cut outs with egg wash and bake for about 20 minutes or until lightly browned.
Remove from oven.
Place all apple ingredients in a heavy bottomed sauce pan, simmer on low heat with cover for about 15-20 or until apples are soft.
Place a pie crust on serving plate, top with 1/2 of apple mixture, top with another pie crust, then again; more apples. Last top with Pie crust and dollops with your favorite whipped topping and a sprinkle of almonds. Continue to assemble all pie’s and serve. Enjoy!