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Apple Raisin Pastry




Source of Recipe


RC
FILLING:
In a large bowl, combine:
½ cup sugar
1/3 cup flour
½ tsp. cinnamon
¼ tsp. nutmeg
Toss in:
5 cups sliced and pared apples
½ cup raisins

DOUGH:
In a 1 cup glass measure, dissolve:
½ cup warm water (110-115°F.)
1 pkg. yeast
Pinch of sugar
When yeast mixture is bubbly, add to bowl containing:
1 cup flour
1/3 cup sugar
¼ tsp. salt
½ cup margarine, softened
Beat with mixture on medium speed until smooth.

Stir in to make dough easy to handle:
1-1/4 cups flour

Turn onto lightly floured surface and knead until smooth, about 1 minute.

Between layers of plastic wrap, roll into a 15” circle. Peel top layer of plastic off dough and carefully flip onto a greased sheet.

Spoon apple mixture into center and to within 3” of the edge. Bring edge of dough up and over fruit, stretch to make a 4” opening.

Bake at 350°F. for 45 minutes until golden brown and fruit is tender.
Cover with aluminum foil if it browns before the apples are cooked.
Drizzle with confectioner’s sugar glaze.

Notes: Cover with foil in the beginning and then remove half way through. Use the airbake and parchment.
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