- 2 prepared 9-inch pie crust rounds
- 6 fresh tart apples such as Pippin or Granny Smith
- 1 Cup California raisins
- 1/2 Cup chopped pecans
- 3/4 Cup light brown sugar
- 1/2 Teaspoon ground nutmeg
- 2 Teaspoons ground cinnamon
- 1 Tablespoon orange zest
- 1 Teaspoon vanilla extract
- 1 Tablespoon lemon juice
- 2 Tablespoons all-purpose flour
- 3 Tablespoons unsalted butter
Preheat oven to 375°F.
Place one of the pie crust circles on a 9-inch pie tin. Press crust gently to cover the pan evenly. Set aside.
Peel and core the apples and slice them thinly. Toss apples, raisins, pecans, brown sugar, nutmeg, cinnamon, orange zest, vanilla, lemon juice and flour in a large bowl to mix well. Turn into prepared crust. Break the butter into several small pieces and sprinkle the pieces over the filling.
Using a pastry brush and a little water, moisten the edges of the bottom crust. Place the remaining pie crust over the filling and gently press edges all around with tines of a fork to seal. Trim edges. Cut 5 or 6 one-inch slashes in the top crust. Bake in center of oven for approximately 50 minutes. The filling should be bubbly and the crust golden brown.
Allow to cool at least 30 minutes before serving.