One of my most favorite desserts...I have quite a few recipes and ways to make this as I cannot pick a favorite. This recipe came in the mail on a free advertising card so I gave it a try and really liked it! I normally don't put raisins in my apple pie but it gives it a nice look and It's a little something different. Sometimes I use Pillsbury pie crust, but this time I made my own as I had time and It's really so much better.
For the pie crust:
Cut 2/3 cup shortening into all-purpose flour that has 1 tsp. salt added until particles are the size of coarse bread crumbs. Sprinkle with cold water, 1 tbs. at a time (4 - 5 tbs.), tossing with fork until flour is moistened and pastry almost cleans the side of the bowl. Gather pastry into a ball. Flatten slightly onto lightly floured surface, dividing dough in half, setting one half aside. Roll pastry into circle 2 inches larger than the upside-down pie plate. Fold pastry into fourths and lay out into pie plate. Roll out top pastry same as first. Fill pie with apple filling (recipe below) and top with second rolled pastry. Seal edges, I trimmed the access pastry and folded the top pastry down the side of the pie plate. Cut two slits in top with sharp knife. I sprinkled the top with a little granulated sugar before baking.
Ingredients for pie filling:
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tbs. all-purpose flour
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 6 medium baking apples, about 2 pounds (I used granny smith), peeled, cored and thinly sliced
- 1 cup dark raisins
Preheat oven to 425 F. In a large bowl, combine brown sugar, granulated sugar, flour, cinnamon, and nutmeg. Add apples to sugar mixture; stir until coated. Stir in raisins. Spoon onto prepared crust in pie plate. Bake until pie crust is golden brown, anywhere from 35 to 50 minutes. Place on wire rack and cool for about 30 minutes. Enjoy warm or cold!
~ Trying times are times for trying ~