If you are low on apples, padding them out with raisins will result in a wonderful change from the usual! (I used less sugar than ordinarily in this recipe, because the raisins are so sweet.)
Makes one 9-inch pie.
- 1/2 c raisins
- 1/4 c spiced rum
- 1 tsp lemon zest
- 4 medium Granny Smith apples
- 1/3 c granulated sugar
- 2 Tbsp all purpose flour
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- pinch salt
- 1 Tbsp butter
- 2 1/4 c all purpose flour
- 5 tsp sugar (divided use)
- 1/4 tsp salt
- 1/2 c vegetable shortening (cold)
- 4-6 Tbsp ice water
- 1 Tbsp buttermilk or whole milk
- Place the raisins, rum and lemon zest in a small saucepan. Heat to boiling.
- Remove from burner and allow to stand at least 10 minutes.
- Peel apples and cut in 1/4 inch slices. Place them in a large bowl.
- Add the third-cup sugar, flour, cinnamon, nutmeg and pinch of salt. Stir and mix well.
- Add the raisins with liquid and stir again. Set aside.
Crust and Baking:
- Preheat oven to 375 degrees F.
- In a large bowl, place the flour, 3 teaspoons of the sugar, and the salt. Whisk together.
- Add the shortening and cut in with a pastry blender or fork until distributed evenly throughout.
- Add ice water a tablespoon at a time until the dough just comes together. Divide it into 2 dough balls.
- Roll each dough ball out between sheets of wax paper. Place one dough sheet in the pie plate and fill with the apple-raisin filling. Dot filling with the tablespoon of butter.
- Add top crust to the pie and crimp edges. Brush the buttermilk over the crust and sprinkle with the remaining 2 teaspoons of sugar.
- Cut a few vent holes in the pie crust and place it on a baking sheet. Bake 50 minutes or until well-browned.