1 recipe double crust pastry
6 to 8 cooking apples
1/2 cup plumped and softened raisins
1/2 cup sugar
1/4 cup flour
juice from a fresh lemon
few pieces of butter or margarine
Plump raisins by covering raisins with water or sherry and heat to
boiling; remove from heat and cover and let cool to room temperature.
Drain raisins well before use.
Peel and slice apples. Squeeze with juice from a fresh lemon.
Combine sugar and flour and toss into apples. Add raisins
Place filling in bottom lined pie pastry tin. Dot with some butter
or margarine. Cover with top pastry crust. Slash …

50 g butter; melted
250 g puff pastry
2 tablespoons brown sugar
3 dessert apples; peeled, coreed, finely sliced
1 tablespoon lemon juice
1 tablespoon cinnamon
Brush a little of the butter into a loose bottom 23 cm pie tin.
Preheat oven to 200 C / 400 F/ Gas 6. Roll out the pastry and line
the base of the tin with the pastry. Brush generously with butter
and sprinkle half the sugar over the pastry, avoiding the edges.
Toss the apple slices in the lemon juice and coat with the remaining
sugar and cinnamon. Cover the base with the apples, …

Ingredients:
Crust Ingredients:
1 c flour
1/3 c vegetable shortening, chilled
1/2 tsp salt
1/4 c water, ice cold
Filling Ingredients:
1/2 c sugar
7 Granny Smith apples, peeled, cored, chopped, sliced thin
1/4 tsp nutmeg, ground
1/4 tsp cinnamon, ground
1/4 tsp salt
Crumb Topping Ingredients:
3/4 c brown sugar, firmly packed
1/2 tsp nutmeg, ground
3/4 c flour
1/3 c butter, chilled, cut in pieces
Directions:
1. Place oven rack in lowest position. Preheat oven to 400 degrees.
2. To make crust mix together flour and salt in a medium bowl.
3. Use a pastry blender or 2 knives to cut the shortening into the flour mixture until …