Apple Desert
By: Toby Corn
Published: Saturday, December 5, 2009 - 1:26am

Ingredients




1 Double pie Crust Recipe See Below in Instructions
3 lbs (About 8 Cups) of Tart Apples like granny smith - cored, peeled and sliced into 1/2" slices
1/4 Cup Golden Raisins
2 Tablespoons Lemon Juice
1/2 Cup White Sugar
1/2 Cup Brown Sugar
1/4 Cup All Purpose Flour
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice
1/4 Teaspoon Ground Nutmeg
2 Tablespoons Butter - Diced
1 Egg Yolk
1 Tablespoon Milk

Preparation

1 Standard 2 Pie Crust Pastry Recipe

Makes two 9-inch pie crusts

Ingredients:

2 1/2 cups all-purpose flour
1/2 teaspoon salt
8 Ounces butter, chilled and cubed
1/2 cup ice water


Directions:

*Combine the flour and salt in a large bowl.

*Cut in the butter until the mixture is crumbly and resembles coarse corn meal.

*Stir in the ice water, a Tablespoon at a time, until the crust mixture just forms a ball.

*Wrap dough in plastic wrap and refrigerate until chilled
< 2 In a large bowl, toss the sliced apples and raisins with lemon juice

 3 Combine sugars, flour,spices in a small bowl -  add to apples and toss well making sure all the apples are coated 4 Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter. (a dab of butter every 2" or so around the pie) 5 Place the second crust on top of the apple filling


Seal the edges of the crust with a fork by pressing the tines into the edge of the  joined crusts 

Cut 4 slits in top of crust so the apples will vent 6 In a small bowl, beat the egg yolk and milk. Brush mixture over top crust - coating the top and the sealed crust edges
 7 Preheat the oven to 425


Bake at 425  for 15 minutes.

Reduce heat to 350 and bake 40-45 minutes more or until crust is golden and filling begins to bubble