Sometimes, it's fun to make a new spin on a classic recipe. My typical apple pie is a delicious blend of apples and cinnamon surrounded by a homemade crust. I wanted to make an extra special version today, so I added raisins. Just before I laid the pie crust on top, Mike suggested having a lattice top rather than a solid one. The result was a scruptious pie that looked very special. So, pour the milk and dig in!
Apple Raisin Pie
4 c Granny Smith apple chunks
1 C Splenda
½ tsp salt
1 tsp cinnamon
½ c raisins
Combine the fruit, sugar, and spices, then transfer to a pie plate lines with a layer of pastry dough. Cover with strips of pastry to create a lattice top. Brush with milk, and then sprinkle the top with sugar. Bake at 450 degrees for 15 minutes, and then lower the temperature to 425 degrees for an additional 45 minutes.
Dough for a Double Crust Pie
2 cups flour
1 tsp salt
2/3 cup vegetable shortening
6-7 Tbsp water
Combine flour, salt, and shortening by using two butter knives or a pastry cutter. Cut in the water and finish combining by using clean hands. Divide dough in half. Roll out onto one half at a time on a floured surface.
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