Apple-Raisin Pie
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INGREDIENTS 1 package (11-ounces) pie crust mix or make your own pie shell
FILLING
1/-1/4 pounds Golden Delicious apples (about 3 medium)
1/3 cup plus 1 tablespoon sugar
2-1/2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup golden raisins
2 tablespoons frozen orange juice concentrate
2-1/2 teaspoons lemon juice
1-1/2 tablespoons unsalted butterGLAZE
2 tablespoons heavy cream
1 teaspoon sugar
1/2 teaspoon cider vinegarCreme fraiche OR whipped cream (optional)
Preheat the oven to hot (425 degrees). Prepare the pie crust mix, following directions for a 9-inch double-crust pie. Roll the dough into a single crust, 12 inches in diameter. Fit the dough into a 9-inch pie plate, turn under the edges and form a high, free-form edge.
PREPARE THE FILLING - Peel, quarter and core the apples. Cut them into 1/4-inch thick slices. Place the apple slices into a large bowl. Combine 1/3 cup of the sugar with the cornstarch, cinnamon and ginger in a small bow. Sprinkle the cinnamon mixture over the apples, and toss gently to mix the ingredients. Let the mixture stand for 10 minutes.
Combine the raisins, orange juice concentrate and lemon juice in a small bowl. Add the raisin mixture to the apple mixture, and stir to combine all the ingredients. Pile the filling into the crust and dot with butter.
Prepare the GLAZE - Combine the cream, sugar and vinegar in a small bowl. Brush the glaze over the pie crust rim. Place the pie on a baking sheet. Cover only the apple filling with a lightly buttered piece of aluminum foil, buttered side down.
Bake the pie on the middle rack in the preheated oven (425 degrees) for 10 minutes. Cover the whole pie, including the crust, with the buttered foil. Bake for 40 minutes. Remove the foil. Sprinkle the top of the pie with the remaining tablespoon of sugar. Bake for 5 minutes more. If you wish, serve the pie with creme fraiche or whipped cream.