Ingredients
1-1/2 cups all-purpose flour3 tablespoons sugar1/4 teaspoon plus 1/8 teaspoon salt1/4 teaspoon plus 1/8 teaspoon baking powder6 tablespoons cold butter, cubed1/3 cup fat-free milk1-1/2 teaspoons cider vinegarFILLING:1/2 cup sugar1/4 cup all-purpose flour1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves5 cups sliced peeled apples2 cups sliced peeled ripe pears1/3 cup raisins3/4 teaspoon rum extractTOPPING:1 large egg, lightly beaten1 teaspoon coarse sugar
Preparation
Mix the first 4 ingredients; cut in butter until crumbly. Mix milk and vinegar; add gradually to crumb mixture, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions, 1 slightly larger than the other. Shape each into a disk; cover and refrigerate 1 hour or overnight.
Preheat oven to 425°. On a lightly floured surface, roll larger portion of dough to a 1/8-in.-thick circle; transfer to a greased 9-in. pie plate. Trim crust even with rim. Refrigerate while preparing filling.
Mix the first 5 filling ingredients. Place apples, pears and raisins in a large bowl. Add sugar mixture and extract; toss to combine. Spoon into crust.
Roll out remaining dough to a 1/8-in.-thick circle; cut into 3/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with beaten egg. Sprinkle with coarse sugar.
Bake pie on a lower oven rack 15 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. Cool on a wire rack.
