Pastry for 1 crust pie (9 inch)
1/2 c. light raisins (optional)
6 - 8 tart apples, peeled, cored and sliced
1/2 tsp. grated lemon rind
1 tsp. lemon juice
3/4 c. sugar
2 tbsp. flour
1/2 tsp. ground nutmeg
Dash of salt
1/2 c. light raisins (optional)
6 - 8 tart apples, peeled, cored and sliced
1/2 tsp. grated lemon rind
1 tsp. lemon juice
3/4 c. sugar
2 tbsp. flour
1/2 tsp. ground nutmeg
Dash of salt
Preheat
oven to 400 degrees. Line 9 inch pie plate with pastry. Pour boiling
water over raisins and let stand 5 minutes; drain. Toss apples with
lemon peel and juice, and drained raisins. Combine sugar, flour, nutmeg
and salt; mix with apples. Turn into pastry. Mix crumble topping and
sprinkle on apples. Bake 50 to 60 minutes or until done. Cover edges
after 15 minutes to prevent over browning.
TOPPING:
1/8 c. sugar
1/2 tsp. cinnamon
1/8 tsp. mace
1/2 c. flour
1/4 tsp. ginger
1/4 c. butter
1/2 tsp. cinnamon
1/8 tsp. mace
1/2 c. flour
1/4 tsp. ginger
1/4 c. butter
Combine in bowl. Cut in butter till crumbly.
