| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pies | 1 | Servings | |
INGREDIENTS
| 1 | Pastry for 2-crust pie | |
| 8 | c | Tart apple slices, 1/8" |
| Thick | ||
| 1 | c | Sugar |
| 1/2 | c | Flour |
| 1/2 | ts | Nutmeg |
| 1 | ts | Cinnamon |
| 3/4 | c | Raisins |
| Dash of salt, if desired | ||
| 2 | ts | Grated lemon rind |
| 1 | tb | (rounded) butter |
| 3/4 | c | Heavy cream |
INSTRUCTIONS
FILLING Apple Raisin Cream Pie Make favorite pastry; line bottom of pie tin with one crust and set aside. Combine apple slices, sugar, flour, spices, raisins, salt and lemon peel; mix together well. Spoon filling into pastry-lined pan; dot with butter. Cover with top crust decorated with steam vents; seal edges. Cut a 1-in circle from dough in center of top crust. Bake at 400 ea 00 for 40-45 minutes. Remove pie from oven; slowly pour cream into center hole of top crust. Return to oven; bake 5-10 minutes longer. Let stand 5 minutes before cutting. (Refrigerate any leftovers.)
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