Food For Thought Apple And Raisin Pie

Press, Volume CIII, Issue 30588, 3 November 1964, Page 2

Food For Thought Apple And Raisin Pie

IBy ALAN TREMAIN]

A pie is a pie in anyone’s language. But there are pies and pies. This one, however, is a sure family favourite for it combines the flavour of a conventional apple pie with that of a spicy apple crumble. You Will Need: 2 cups of flour I cup of butter Pinch of salt 6-7 tablespoons water 11b of cooking apples peeled and sliced Juice and rind of 1 lemon 1 teaspoon nutmeg i teaspoon cinnamon 1 cup sugar 2 tabfespoons raisins 1 cup brown sugar 2 tablespoons flour 1 cup water i 2 tablespoons butter. I Method.—Rub the butter

into the flour with the fingers until it is the consistency of coarse crumbs. Dissolve the salt in the water and add to the flour and butter mixture. The dough should just hold [together. Divide the dough in two and roll out half and cover and 8 inch dish. Next fill with the sliced apples and sprinkle with lemon juice, rind and spices. Sprinkle the sugar and raisins over the apples. Combine the brown sugar with one tablespoon of flour and spread over all. Dot with the butter and sprinkle over J cup of water. Roll out the remaining dough to ihake a top crust. Prick the top and brush lightly with a little milk and dust with sugar. Bake at 350 degrees Fahrenheit for one hour and the pastry is golden , brown.