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Apple Raisin Cream Pie
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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 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.)
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |