- Pastry for 1 two-crust pie
- 2 Cups California raisins
- 1/2 Cup grated tart apples
- 2 Cups water, divided
- 2 Tablespoons all-purpose flour
- 1 Cup granulated sugar
- 1/4 Cup chopped nuts
- 2 Teaspoons grated lemon peel
- 3 Tablespoons fresh lemon juice
Prepare and line a 9-inch pie pan with pastry dough. Roll out dough for top crust; cut vents and set aside.
Preheat oven to 425oF. Meanwhile, in 2-quart saucepan, heat raisins, apples and 1-1/2 cups water to boiling; cook 5 minutes. In small bowl, combine flour and sugar; mix together well and stir in remaining 1/2 cup cold water. Slowly stir slurry into hot raisin-apple mixture. Reduce heat to medium; cook and stir until thickened. Then, boil 1 minute longer. Remove from heat; stir in nuts, lemon peel and juice. While still hot, spread evenly over pastry in pie pan. Top with vented pastry and flute edges as desired. Bake at 425oF for 30 to 40 minutes until crust is golden brown and thick juices bubble through vents. Remove to wire rack and cool completely before serving.