Title: Apple-Raisin Pie
Categories: Fruits, Pies
Yield: 8 Servings
9 md Apples; tart; firm
1/2 c Raisins; soaked overnight in
1/3 c Granulated sugar
2 tb Butter; unsalted; cold
1 Double crust; such as
- Brisée (recipe separate
Preheat oven to 400°F. Roll out half the chilled pastry to a
thickness of 1/8-inch. Press into an 8-inch pie plate, and chill.
Roll out remaining pastry with very sharp knife and make several
vents in center. Place top pastry on parchment-lined baking sheet
and chill. Put apple slices and raisins in a mixing bowl. Sprinkle
with sugar, and toss to mix well. Pour this mixture into the
chilled bottom crust and dot with butter. Carefully cover the
apples with the top pastry, trim and crimp edges to seal. Bake
45-50 minutes or until pastry is nicely browned and juices in
center are bubbling. Let cool slightly on wire rack before
serving.
Note: Search for "brisee" for a pastry dough recipe for the crust.
