1 3/4 C. water
2 T. brown sugar, packed
dash nutmeg
1/4 t. ground cinnamon
1/4 oz. orange liqueur
4 – 5 medium apples
3 T. raisins
2 1/2 T. cornstarch
6 T. granulated sugar
1 9-10″ partially baked pie shell
Peel, core, and slice the apples into wedges. Combine 1 1/2 C. water, sugars, nutmeg, cinnamon and liqueur in large saucepan. Bring almost to a boil, add apple and cook 4 minutes. Add raisins, cook 2 minutes more or until apples are no longer crisp, but not mushy.
Mix cornstarch into remaining water, and add to apple mixture. Continue cooking, stirring until slightly thickened and clear. Pour into pie shell making a slight mound.
Add crumb topping.
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Tags: cornstarch, Dutch Apple Pie Recipe, granulated sugar, ground cinnamon, medium apples, nutmeg, orange liqueur, pie shell, raisins, sugar, water