Apple raisin cream pie

Yield: 1 servings

Measure Ingredient
1 Pastry for 2-crust pie
8 cups Tart apple slices, 1/8"
Thick
1 cup Sugar
½ cup Flour
½ teaspoon Nutmeg
1 teaspoon Cinnamon
¾ cup Raisins
Dash of salt, if desired
2 teaspoons Grated lemon rind
1 tablespoon (rounded) butter
¾ cup Heavy cream

FILLING

Apple Raisin Cream Pie

Make favorite pastry; line bottom of pie tin with one crust and set aside. Combine apple slices, sugar, flour, spices, raisins, salt and lemon peel; mix together well. Spoon filling into pastry-lined pan; dot with butter. Cover with top crust decorated with steam vents; seal edges. Cut a 1-in circle from dough in center of top crust. Bake at 400 ea 00 for 40-45 minutes. Remove pie from oven; slowly pour cream into center hole of top crust. Return to oven; bake 5-10 minutes longer. Let stand 5 minutes before cutting. (Refrigerate any leftovers.)

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