Ingredients
- Pastry for double-crust pie
- 1 Cup dried apples (sometimes called schnitz)
- 1 Cup California raisins
- 21/2 Cups water
- 3/4 Cup sugar, divided
- 1/8 teaspoon salt
- 1/4 Teaspoon cinnamon or nutmeg
- 2 Tablespoons lemon juice or 1 tablespoon cider vinegar
- 1 Tablespoon butter
Procedure
Line 9-inch pie pan with pastry ; set aside. Soak apples and raisins for 1 hour in water to cover. Trim any remaining core from apples. Bring raisins, apples and water in which they were soaked to boil. Simmer, covered, 15 to 20 minutes until tender. While still hot, add 1/2 cup sugar, salt, cinnamon , lemon juice and butter. Sprinkle 2 tablespoons sugar on bottom of pie crust. Ladle fruit on top and sprinkle with remaining sugar. Cover with top crust which has been vented to allow steam to escape; crimp edges. Bake at 450°F for 10 minutes, then reduce heat to 375°F and bake for another 30 minutes.
Nutrition Facts Per Serving
Calories 410 (Calories from Fat 33%); Total Fat 16 ( Saturated Fat 4.5; Trans Fat 0; ); Cholesterol 4; Sodium 400; Potassium 275; Total Carbohydrate 66; Dietary Fiber 3; Sugars 42; Protein 3; Calcium 19; Iron 2;Try Another Recipe
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