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Apple Raisin Cream Pie

Pastry for double-crust pie (10 inches)
FILLING:
7 to 8 cups thinly sliced peeled tart apples
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
3/4 cup raisins
Dash salt, optional
1 to 2 teaspoons grated lemon peel
1 tablespoon butter
3/4 cup heavy whipping cream

Make favorite pastry; line bottom of pie tin with one crust and set

Printed from tasteofhome.com Oct 12, 2008

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Apple Raisin Cream Pie cont.

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° 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 for 5 minutes before cutting.(Refrigerate
leftovers.)

Yield: 8 servings.