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Categories:Viewed: 56 - Published at: 7 years ago
Ingredients
- 2 unbaked deep-dish pie crusts
- 10 to 12 apples, cored, pared and cut in eighths (best if 2 or more varieties are mixed, at least 1 tart)
- 2/3 c. raisins
- 1/4 c. apple juice or apple cider
- 2 tsp. cinnamon
- 2 tsp. vanilla extract
- 1/2 tsp. nutmeg
Method
- Combine apples, juice and raisins in a heavy pot over low heat.
- Simmer 10 minutes, stirring gently.
- Remove mixture from pot and stir in all other pie ingredients.
- Fill the bottom pie crust with mixture, piling it very, very high.
- It will sink in baking.
- Pour in small amount of the liquid remaining in the pot. Place top crust on pie; seal edges well.
- Prick with fork or paring knife to make steam holes.
- Bake 40 to 50 minutes at 375° or until filling is tender and crust is done (slightly browned). If crust overbrowns too early, place slitted foil over pie to complete baking.
- Cool for 1 hour before slicing.
