When you want an apple pie that is not too sweet or too rich, this is the recipe you'll want. There are so many variations of apple pie. This one has a really bright fruit taste. I love the addition of golden raisins to help maintain the balance of sweet and tart. The lattice top allows plenty of steam to escape so you are left with a dense fruit filling, that is not runny or syrupy.
6-7 medium granny smith apples,peeled,thinly sliced
1/2 c. sugar
1/4 c. brown sugar
1 c. golden raisins
1 1/2 Tbs. instant tapioca
1/4 tsp. nutmeg
1 Tbs. lemon juice
2 tsp. lemon zest
1 - double crust pastry recipe
Mix apples with sugar, tapioca, raisins, nutmeg and lemon. Set aside for 15 min.
Roll out 1 pastry disk to line a 9" pie pan. Fill with prepared apples. Roll out second disk of pastry and cut into strips. Create a lattice top over apples. Crimp edges.
Place pie pan on cookie sheet. Bake at 400 degrees for 15 min. Lower temperature to 350 degrees and continue baking for 40-50 minutes until crust is golden brown.
As Always,
ENJOY!
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