1 Pastry for 2-crust pie
FILLING
8 c Tart apple slices, 1/8″ 3/4 c Raisins
Thick Dash of salt, if desired
1 c Sugar 2 ts Grated lemon rind
1/2 c Flour 1 tb (rounded) butter
1/2 ts Nutmeg 3/4 c Heavy cream
1 ts Cinnamon
Apple Raisin Cream Pie
Make favorite pastry; line bottom of pie tin with one crust and set aside.
Combine apple slices, sugar, flour, spices, raisins, salt and lemon peel;
mix together well. Spoon filling into pastry-lined pan; dot with butter.
Cover with top crust decorated with steam vents; seal edges. Cut a 1-in
circle from dough in center of top crust. Bake at 400 ea 00 for 40-45
minutes. Remove pie from oven; slowly pour cream into center hole of top
crust. Return to oven; bake 5-10 minutes longer. Let stand 5 minutes before
cutting. (Refrigerate any leftovers.)
Yields
1 servings