Ingredients
3/4 cup sugar2 tablespoons all-purpose flour1/2 teaspoon ground cinnamon1/8 teaspoon salt6 cups sliced peeled tart apples1/3 cup raisinsPastry for double-crust pie (9 inches)3 tablespoons butter2 tablespoons orange juiceGLAZE:1/2 cup confectioners’ sugar4-1/2 teaspoons orange juice1/2 teaspoon grated orange zest
Preparation
In a large bowl, combine the sugar, flour, cinnamon and salt. Add apples and raisins; toss to coat. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Spoon apple mixture into crust. Dot with butter; sprinkle with orange juice. Roll out remaining pastry to fit top of pie. Make cutouts in pastry with small cookie cutters if desired or cut slits in pastry. Place over filling; trim, seal and flute edges.
Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. In a small bowl, whisk glaze ingredients until blended. Spread over warm pie. Cool on a wire rack.
