->Apple Raisin 02 <-

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 deeply and decorate

425F for 15 minutes and reduce heat to 375F to finish baking. Crust should be golden and filling tender. Remove pie to rack and cool completely before

cutting.