Prep 1 hr 30 mins
Cook 50 mins
In 'Mrs. Rowe's Little Book of Southern Pies'
- 1 double crust pie crust
- 158.51 ml raisins
- 88.74 ml water
- 2.46 ml lemon juice
- 59.14 ml light corn syrup
- 7.39 ml all-purpose flour
- 7.39 ml sugar
- 2 apples (preferably a tart variety)
- 59.14 ml brown sugar
- 118.29 ml sugar
- 1.23 ml ground cinnamon
- 2.46 ml ground nutmeg
- 7.39 ml cornstarch
- 236.59 ml powdered sugar
- 29.58 ml water
- 14.79 ml butter, softened
- To make raisin filling-combine the raisins, water, and lemon juice in a heavy saucepan over medium heat.
- Bring to a boil, then decrease heat to med-low and cook, stirring occasionally until the raisins are plump, about 15 minutes.
- Separately; combine the corn syrup, flour, and sugar; mix well, then add to the raisins and continue cooking, stirring occasionally, until thick and syrupy, about 10 minutes.
- Remove from the heat and cool until the mixture is just warm, about 10-15 minutes.
- Preheat the oven to 400°; line a 9-inch pie plate with 1 rolled-out crust.
- Peel the apples, cut them into thin wedges, and put them in a large bowl.
- Separately, combine the sugars, cinnamon, nutmeg, and cornstarch, then add to the apples and gently stir until evenly mixed. Spread the apple mixture in the crust in an even layer, then spread the raisin filling evenly over the apples.
- Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a steam vent in the center.
- Bake for 40-50 minutes, until golden brown.
- Cool on a wire rack for 1-2 hours, until completely cool.
- To make the icing-combine the sugar and water; mix well.
- Add the butter and mix until smooth.
- Brush over the top of the cooled pie before serving.