Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Pastry for 2-crust pie |
8 cups | Tart apple slices, 1/8\" |
\N \N | Thick |
1 cup | Sugar |
½ cup | Flour |
½ teaspoon | Nutmeg |
1 teaspoon | Cinnamon |
¾ cup | Raisins |
\N \N | 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.)