Apple Raisin Cream PieThis is a super pie that my whole family likes, made from ingredients we usually…
Apple Raisin Cream Pie
Pastry for double-crust pie (10 inches) FILLING: 7 to 8 cups thinly sliced peeled tart apples 1 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon ground nutmeg 1 teaspoon ground cinnamon 3/4 cup raisins Dash salt, optional 1 to 2 teaspoons grated lemon zest 1 tablespoon butter 3/4 cup heavy whipping cream
Make favorite pastry; line bottom of pie tin with one crust and set aside.
Combine apple slices, sugar, flour, spices, raisins, salt and lemon zest; mix together well.
Spoon filling into pastry-lined pan; dot with butter.
Cover with top crust decorated with steam vents; seal edges.
Cut a 1-in.
circle from dough in center of top crust.
Bake at 400° for 40-45 minutes.
Remove pie from oven; slowly pour cream into center hole of top crust.
Return to oven; bake 5-10 minutes longer.
Let stand for 5 minutes before cutting.