Double crust pastry for 9″
1/2 c Raisins
3 tb Brandy
5 lg Apples
1 c Sugar
1 tb Cornstarch
1 ts Cinnamon
1/4 ts Nutmeg
3 tb Butter
Heat raisins and brandy in saucepan over Low heat. Peel and core apples.
Slice into bowl and toss with sugar, cornstarch, lemon juice and spices.
Stir in raisins and brandy. Pour into pie shell and dot with butter. Put on
top crust and slit for steam. Bake at 350 F. for 45-50 minutes. Recipes
from (Carole) Eberly’s Edibles in Lansing CityLimits magazine, Oct. ’97 MC
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