Dutch Apple Pie

READY IN: 1hr 25mins
YIELD: 1 Pie




  • 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.
  • Cool.
  • GLAZE:
  • 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.
  • ENJOY.