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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Whenever I serve this pie, someone at the table usually asks for a second piece. It has old-fashioned goodness and a delicious, crunchy topping. Ingredients:
1 sheet refrigerated pie pastry |
2 medium tart apples, peeled and thinly sliced |
1 tablespoon plus 1/2 cup sugar, divided |
1-1/2 teaspoons ground cinnamon |
1/2 cup king arthur unbleached all-purpose flour |
1/4 cup chopped walnuts |
1/4 cup raisins |
1/4 cup butter, melted |
2 tablespoons beaten egg |
Directions:
1. Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
2. In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack. Yield: 4 servings.
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