Raisin Apple Pie
|Pastry for 2 crust 9 inch pie||1 , unbaked|
|Sliced peeled tart cooking apples||6 Cup (96 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Lemon juice||2 Teaspoon|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Chopped citron||2 Tablespoon|
|Glaze||1 Cup (16 tbs)|
Line 9 inch piepan with half the pastry.
Combine apples with remaining ingredients, except glaze, and mix well.
Fill pie shell.
Roll out top crust and cut slits in several places.
Moisten edges of bottom crust well with cold water and adjust top crust.
With fingers or fork, pinch two crusts together to make a tight seal around pie.
Bake in preheated very hot oven (450°F.) 15 minutes.
Reduce heat to 350°F and bake 45 minutes longer, or until crust is browned and apples are tender.
Spread with Glaze while hot and serve pie warm.
Glaze Mix 1/3 cup sifted confectioners' sugar, 2 to 3 teaspoons milk and 2 drops vanilla until smooth.