Apple Raisin Pie with Cranberry/Orange Wine Sauce
By Chef Michael Baumgart



1 pound Flour
1 cup Butter or Shortnening (also add 2 ounces)
5 ounces Sugar
1 Egg
1 pinch Salt


6 Organic Apples (Red Delicious Apples)
1 Organic Lemon Juice freshly squeezed
1/2 cup Thompson Seedless Raisins or Flame Seedless Raisins chopped and soaked in 3 tablespoons of rum 1 teaspoon Cardamon ground
3 pinches Ground Cinnamon
1 1/2 cup Sugar
1 Organic Oranges Juice freshly squeezed
Butter for the muffin tins
Flour for the muffin tins


3 packages Dried Cranberries
1 1/4 cups Sugar
1 tablespoons Butter
1 Organic Oranges Juice freshly squeezed
1/2 cup Red Wine


Crust Crumble the flour, sugar, and butter together with the egg. Add a little ice water if necessary. Let rest for 20 minutes.


Peel & core the apples, finely dice and cover with lemon juice. Melt the sugar in a saucepan until golden brown, add the butter, orange juice and applies, stirring with a wooden spoon.

Simmer until the apples are softened and all the sugar is dissolved. Add the raisins, cardamom and cinnamon, stir, and then set aside to chill. Butter & flour the muffin tins.

Roll out 2/3 of the dough to about 1/16 inch thick, and line the tins with the dough making sure the dough is evenly applied on all sides.

Fill the tins with the apple mixture. Roll out the rest of the dough and cut out round lids to cover the pies. Brush with butter and bake at 375 degrees for approximately 20 minutes.


Rehydrate the cranberries in the red wine for 25-30 minutes. Melt the sugar in a skillet over medium heat until it becomes a golden caramel consistency. Stir in the butter until it is melted and add the orange juice. Reduce the heat and simmer.

Add the cranberry & wine mixture and simmer an additional 20 minutes. Mix in a blender until smooth. To serve, put approximately 1.5 ounce of cranberry sauce in the center of a 9 inch plate and spread it out. Place the warm apple pie in the center.

Serve with 2 small scoops of very, very good vanilla ice cream.