- 6 Cups peeled and sliced apples
- 1/2 Teaspoon cinnamon
- 3/4 Cup sugar, divided
- 3 Tablespoons butter, softened and divided
- 11/2 Cups California raisins
- 1 refrigerated pie crust
Heat oven to 400°F. In large bowl, combine apples, cinnamon and 1/4 cup sugar; toss to coat and set aside. Generously butter 10-inch glass pie plate or 10-inch diameter casserole. Melt remaining butter; set aside. Sprinkle about 1/4 cup of the sugar in the bottom of pie plate. Layer half the apple mixture over sugar; sprinkle with half the raisins. Drizzle with about half of the melted butter. Repeat with remaining apples, raisins and butter. Sprinkle remaining sugar over the top.
Place pie crust over apples, tucking edges under the apples. Cut slits on top of crust. Bake at 400°F for 25 minutes. Cover crust loosely with foil. Bake for 25 minutes more or until syrup surrounding apples is golden brown. Place serving plate bottom up over pie plate and immediately turn tart onto serving plate. Serve warm with cream, whipped cream or crème frâiche.