Apple Raisin Pie
Crust for bottom and top of a single pie, or two bottom only pies.
- 2 Cups Barley flour or bread flour
- 1 tsp sea salt
- 2 sticks of cold unsalted butter, cut each to 1/3 cup line and cube each. Remaining butter return to frig or place in your butter dish for toast at breakfast.
- 2 tsp ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp ground cloves
Glass tumbler filled with ice and water, needs to be very cold. You will measure out to use about 6 Tbsp water
In large ceramic bowl, place flour, salt and spices. Mix well with wooden spoon. Add the cubed cold butter. I use my left hand and squeeze the butter cubes and flour over and over till it is mixed well and resembles coarse ground grain. It should almost hold together by itself.
Sprinkle in about 6 Tbsp cold icy water. Mix using your fingers and in a stirring motion start kneading the dough. Stop when it is all smooth, mixed well, not very long. If it becomes to sticky, add a few tablespoons of flour and mix again till the dough will ball up. Divide dough into two unequal halves.
Taking the larger half, place dough between two sheets of wax paper. Roll with bottle or pin till 1/4" thick and will cover a pie pan.
Roll the remaining dough and keep inside wax paper so it doesn't dry out.
Apple filling
- 6 very large red tart apples, peeled (crispy, hard and not overly tart, use Granny if you like very tart)
- 1 Cup Organic sun dried raisins
- 3 Tbsp lemon juice
- 4 Tbsp ground cinnamon
- 1 Tbsp ground nutmeg
- 1 tsp ground cloves
- 2 Tbsp corn starch
- 1 Cup Organic Sugar Cane, granulated
Preheat oven to 450 degrees F.
Grate on large size grater all the apples into the ceramic bowl. Add the spices, sugar, corn starch and lemon mix well. Add raisins and mix well again. Adjusting to taste. Mix well with wooden spoon.
Pile into prepared pie crust. Wet rim and add rolled out top crust. Turn and pinch to seal. Carve into crust to allow steam to be released.
Place into preheated oven for 15 minutes. Turn heat lower, to 325 degrees F and bake for an additional 25-30 minutes.
Crust will be light golden to brown. It won't spill over the sides if you roll the dough much larger than the pie pan so you can hang the dough over the edge and pull up and pinch the dough together. Don't pinch hard because you want to have crust that is crisp and not hard as a rock. Don't over moisten the edge. It will not burn or over brown if you moisten just a little bit before pinching closed.
Serve after pie has set for 20 minutes.
