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Apple: Ann's Apple Pie II

Source of Recipe


Ann R.






List of Ingredients



• Pastry for a double-crust 9-inch pie
  
• 1/2 cup light raisins (you can use dark)
  
• 6 to 8 tart apples (Cortland or Granny Smith), peeled, cored and sliced
  
• (apples should equal 6 cups)
  
• 1/2 tsp. grated lemon peel
  
• 1 tsp. fresh lemon juice
  
• 3/4 cup sugar
  
• 2 Tbls. flour
  
• 1/2 tsp. ground nutmeg
  
• 1/2 tsp. ground cinnamon
  
• 1/2 cup chopped walnuts
  
• dash salt
  
• 2 Tbls. butter, cut into small pieces
  






Instructions



1. Preheat oven to 400 degrees. Line 9-inch pie plate with pastry. Pour boiling water over raisins and let stand for 5 minutes; drain. Toss apples with lemon peel, juice and drained raisins. Combine sugar, flour, spices and salt; mix with apples. Genlty fold in nuts.
   
   
2. Turn into pastry-lined pie plate. Dot with butter.
   
   
3. Place top crust over apples; seal and flute edges. Cut slits for escape of stean. Bake at 400 degrees for 50-60 minutes. Cover edges with foil after 15 minutes to prevent overbrowning.
   
   
4. Serve warm or cold.
   
   
5. YILED: 8 Servings