Apple, raisins and pine nuts pastry pie: a classic dough with a peculiar filling!

This is the third week in a row that I’ve been publishing a “sweet recipe” which probably depends on the arrival of fall that with be beauty of its color brings also  (at least for me) the needs of comfort food and the cravings for treats. This apple pastry pie is another of my mom’s classic! A buttery dough filled with a mix of apple, raisins and pine nuts, a mix that will surprise the most for its particular flavor and texture.   My favorite part of this filling is that the raisins are softened by soaking them in water at least half an hour before to make the pie,  and the combo with the apples turns out delicious! The crust will be quite soft as well, thank to a bit of baking powder added to the batter.. Let’s see if you will like it as much as I do!



INGREDIENTS for a 14″ by 10″ grass pan

For the filling

1 cup raisins

2 lb. golden delicious (or other sweet kind of apples)

1 lemon juice

1/2 cup pine nuts

2 tbs. peach preserve

For the dough

2 sticks of butter

1 cup of sugar

2 eggs

2 yolks

3 cups all purpose flour

2 tsp. almond flavoring

optional: powdered sugar for decorating


Half an hour before making the pie: Remove the butter from the refrigerator to soften and put the raisins in warm water to soak. Peel the apples, cut into thin little pieces, and sprinkle with the lemon juice to prevent browning and brighten the flavor.  Set aside.

Start making the dough by mixing butter and sugar first, then the eggs and the yolks one at a time, and the almond flavoring. Stir with a fork and don’t pay too much attention if the batter looks crumble.

Finally add the flour sifted with the baking soda and once the dough stays in a ball shape, let it rest in the refrigerator for about 30 minutes. Grease the baking pan and sprinkle with flour (this will make it easier to take the pie out once is baked).

Finish to  prepare the apple mix, by adding the raisins (previously drench in a colander), the pine nuts and the apricot preserve.

Warning: this mix is absolutely delicious even if eaten as it is!  😉
Take the dough out of the fridge, take 2/3 of it and roll it out on floured board. Spread the dough into the baking sheet, making sure to cover at least for an inch the edges. Apply some holes with the tips of the fork and fill with the apple mix. Use the remaining dough to décor the top of the pie.

Bake for about 40 minutes at 365 F. (180 C.) in the middle rack. Be careful not to overcook otherwise the pie will get too dry.
Let the pie cool off. Dust with powdered sugar and enjoy!


TIPS: – This pie is delicious at room temperature but my family and I prefer it refrigerated.
– This kind of crust and filling could last up to a week if refrigerated.
– I’ve always baked this pie in a glass pan, but I believe it would turn out perfect even if using a metal one, just maybe check the baking time that could change.
– Since with this doses you get a pretty big pie, it could be a nice treat to bring to a party or a social tea party in the afternoon. I brought it to a “breakfast at the bus stop” in my neighborhood few days ago and it was a hit!
– The crust of this pie is soft but solid so it could be served even in a napkin in case you are out of plates. Lol.

I really hope you like this recipe, and please, if you do,
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Much thanks,




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16 thoughts on “Apple, raisins and pine nuts pastry pie: a classic dough with a peculiar filling!

  1. The apple, raisin and pine nuts filling reminds me of apple strudel from Northern Italy, although the peach preserve is a new ingredient for me. If you think raisins soaked in water are great, next time try rhum 🙂


    1. As usually you are right Stefan! I didn’t think about the similarities with strudel but I guess my mom got her inspiration there! And to be honest I know she would put in the batter half a grass of snaps, but rhum sounds maybe even better!

      Liked by 1 person

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