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1 Pastry for 2-crust pie
FILLING
8 c Tart apple slices, 1/8" 3/4 c Raisins
Thick Dash of salt, if desired
1 c Sugar 2 ts Grated lemon rind
1/2 c Flour 1 tb (rounded) butter
1/2 ts Nutmeg 3/4 c Heavy cream
1 ts Cinnamon
Apple Raisin Cream Pie
Make favorite pastry; line bottom of pie tin with one crust and set aside. Combine apple slices, sugar, flour, spices, raisins, salt and lemon peel; mix together well. Spoon filling into pastry-lined pan; dot with butter. Cover with top crust decorated with steam vents; seal edges. Cut a 1-in circle from dough in center of top crust. Bake at 400 ea 00 for 40-45 minutes. Remove pie from oven; slowly pour cream into center hole of top crust. Return to oven; bake 5-10 minutes longer. Let stand 5 minutes before cutting. (Refrigerate any leftovers.)
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