Total Time
1hr 25mins
Prep 40 mins
Cook 45 mins

In the 1950's, great diners offered this all-American favorite chock-full of raisins, apples and covered with a lemony sugar glaze. The crust is amazing and the glaze is simply delicious!!! Tip: I use allspice or pumpkin spice since mace is hard to find.

Ingredients Nutrition

Directions

  1. For Crust:.
  2. Mix flour and salt. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
  3. Sprinkle ice water, 1 tablespoon at a time. Toss quickly with a fork, just until dough holds together when pressed into a ball, adding more ice water as needed.
  4. Divide dough in half. Shape each half into a flattened round, wrap in plastic wrap and chill 30 minutes before rolling out.
  5. For Filling:.
  6. In large bowl, combine apples and raisins.
  7. In small bowl, combine sugar, flour, cinnamon, mace and salt.
  8. Add to apples and raisins.
  9. Toss lightly to combine.
  10. Roll out 1st half of pastry on lightly floured board.
  11. Fit into a 9 inch pie plate.
  12. Fill with apple mixture.
  13. Roll out second half of pastry and fit over apples.
  14. Moisten rim of bottom crust, press 2 crust together, turn under and crimp edge.
  15. Cut 2-3 slits in top crust.
  16. Place on baking sheet in pre heated 425 degree oven.
  17. Bake 45-50 minutes or until crust is golden brown and filling bubbles.
  18. Cool.
  19. GLAZE:.
  20. Mix confectioners sugar and lemon juice and 3 teaspoons of milk, stir until smooth. Add the 4th teaspoon of milk only if needed to make glaze of spreading consistenecy. Spread over top crust of pie.
  21. ENJOY.