Ingredients Jump to Instructions ↓

  1. 3/4 cup sugar

  2. 2 tablespoons all-purpose flour

  3. 1/2 teaspoon ground cinnamon

  4. 1/8 teaspoon salt

  5. 6 cups sliced peeled tart apples

  6. 1/3 cup raisins Pastry for double-crust pie (9 inches)

  7. 3 tablespoons butter

  8. 2 tablespoons orange juice GLAZE:

  9. 1/2 cup confectioners' sugar

  10. 4-1/2 teaspoons orange juice

  11. 1/2 teaspoon grated orange peel

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the sugar, flour, cinnamon and salt. Add apples and raisins; toss to coat. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Spoon apple mixture into crust. Dot with butter; sprinkle with orange juice. Roll out remaining pastry to fit top of pie. Make cutouts in pastry with small cookie cutters if desired or cut slits in pastry. Place over filling; trim, seal and flute edges. Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. In a small bowl, whisk glaze ingredients until blended. Spread over warm pie. Cool on a wire rack. Yield: 6-8 servings.


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