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.
- 2 cups unsifted all-purpose flour
- 1⁄2 teaspoon salt
- 2⁄3 cup vegetable shortening
- 5 -6 tablespoons ice water
- 3 lbs tart cooking apples, peeled and sliced
- 1⁄4 cup dark seedless raisins
- 1 cup sugar
- 1⁄4 cup unsifted flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground mace
- 1⁄8 teaspoon salt
- 1 1⁄4 cups unsifted confectioners' sugar
- 1 teaspoon lemon juice
- 3 -4 teaspoons milk
- For Crust:.
- Mix flour and salt. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
- 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.
- Divide dough in half. Shape each half into a flattened round, wrap in plastic wrap and chill 30 minutes before rolling out.
- For Filling:.
- In large bowl, combine apples and raisins.
- In small bowl, combine sugar, flour, cinnamon, mace and salt.
- Add to apples and raisins.
- Toss lightly to combine.
- Roll out 1st half of pastry on lightly floured board.
- Fit into a 9 inch pie plate.
- Fill with apple mixture.
- Roll out second half of pastry and fit over apples.
- Moisten rim of bottom crust, press 2 crust together, turn under and crimp edge.
- Cut 2-3 slits in top crust.
- Place on baking sheet in pre heated 425 degree oven.
- Bake 45-50 minutes or until crust is golden brown and filling bubbles.
- 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.