apples, peeled, cored and sliced
1 1/4 tsp
fresh lemon juice
1 1/2 c
butter, cut in small pieces
refridgerated pie dough
1Prepare crust according to package for a filled, double-crust pie. Roll out dough, transfer to a deep 10" pie plate. Press into place, leaving a little overhang.
2Combine apples, sugar, flour, raisins, cinnamon, salt and lemon juice, mixing well. Pour into pie crust. Dot with butter. Roll out second pie crust, place over pie. Pinch edges of the two crusts together, then trim access. Cut several slashes into the top crust.
3Bake in oven at 350 degrees for 45 min, checking crust to see if edges are browning too rapidly. If so, cover edges with foil and bake until filling is bubbling and crust is golden. Best served warm.