| 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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