by ADMIN on JULY 15, 2011
Apple pie – a fall tradition. Warm and gooey from the oven, vanilla ice cream melting all over it. Is your mouth watering yet? With a splash of raisins and a sprinkle of cinnamon and nutmeg, this apple pie will have you going back for seconds! Rae's Apple Pie Prep time: 20 mins Cook time: 50 mins Total time: 1 hour 10 mins Serves: 12 Jazzed up apple pie with raisins, cinnamon, and nutmeg. Scrumptious.
2 x 9" frozen pie crusts, defrosted. I like to use Oronoque Orchards.
2 pounds apples (about 7 large), peeled, cored, and cut into slices
⅓ cup sugar
Juice from ½ a lemon
2 Tbsp flour
¼ cup raisins (plumped in warm water then drained if they are too dry)
1 tsp cinnamon
½ tsp nutmeg
Preheat oven to 350F
Mix together the apple slices, sugar, lemon, flour, raisins, cinnamon, and nutmeg in a large bowl. Let sit for about 5-10 minutes to allow the juices from the apples to start seeping out.
Pour mix into one of the crust. It's fine if the mixture goes above the edge of the crust, the apples will cook down.
Gently flip the other crust on top, matching up the edges. Using a fork's pronges, mash the edges together to prevent juices from spilling out during baking.
Gently press down on the top crust so it sits lightly on the apples. Cut a few radiating slices into the top pie crust to allow steam to leave.
Place on an aluminum foil covered baking sheet (to prevent spillage into the oven) and bake for 50 minutes.
Let cool then eat!