CRUST
1 1/2 cups all-purpose flour
2 Tbs. sugar
Grated zest of one lemon
1/4 tsp. salt
6 Tbs. cold butter or margarine, diced
2 Tbs. cold vegetable shortening
1 egg yolk
3-4 Tbs. Ice water
FILLING
3/4 cup packed light brown sugar
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt
8 apples, preferably granny smith, about 4 lbs., peeled, cored and sliced into wedges, about 10 cups
1/2 cup raisins
Juice of one lemon
2 Tbs. butter or margarine, melted
Preheat oven to 375F. For crust, in bowl combine flour, sugar, lemon zest and salt. With pastry blender or two knives cut in butter and shortening until mixture resembles coarse crumbs. Combine ice water with yolk; stir into flour mixture, 1 Tbs. at a time, until dough just starts to form. Cut 1/2 piece from dough; shape both pieces into disks. Wrap and chill each at least 30 minutes or up to 2 days before using. Meanwhile, for filling, combine brown sugar, flour, sugar, cinnamon, nutmeg, cloves and salt. In large bowl combine apples, raisins, juice and butter. Add brown sugar mixture to apple mixture; toss to combine. Set aside. On lightly floured surface roll out larger piece of pie dough to fit 10" pie pan with about 2" overhang. Transfer to pan. Roll up excess dough to form edge; crimp edges. Spoon in apple mixture. Chill 15 minutes. Roll remaining dough into 12" circle. Cut apple and leaf decorations from dough. Combine egg with 1 Tbs. water; brush some of the mixture over pie. Arrange apple and leaf decorations on top; brush with more egg mixture. Sprinkle with sugar. Bake 50-60 minutes or until crust is golden and apples soften. Cool or wire rack. Serve warm or cold with vanilla ice cream, if desired.
Makes 10 Servings.
Per Serving: 374 cals.; 4 g. protein; 14 g. fat; 67 mg. chol.; 62 g. carbs.; 214 mg. sodium.
Your time in Kitchen: 45 minutes; Ready to serve in: 2 hours.
CRUST
FILLING