Easiest And Best Butter Cookie Apple Pie With Raisins And Cinnamon Recipe

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Easiest and Best Butter Cookie Apple Pie with Raisins and Cinnamon

Lynnda Cloutier


A great and easy pie

pinch tips: How to Melt and Soften Butter




butter cookie crust: 1 cup cold butter, cut into 8 pieces, 2 sticks
2 cups flour
4 t. sugar
3 to 4 t. water
apple pie filling: 4 large apples, peeled, cored and very thinly sliced, about 2 1/2 lbs.
1/2 cup sugar
1/2 cup yellow raisins
2 t. apricot jam
1 t. cinnamon
1/4 t. nutmeg

Directions Step-By-Step

In large bowl of mixer, beat together butter, flour and sugar until mixture
resembles coarse meal. Add water, a little at a time, and only enough to form a
soft dough. As soon as the dough clumps together it is ready. Knead it once or
twice until it is smooth, wrap with wax paper and refrigerate for 20 minutes.
Cut dough in half and roll one half out to measure a 12 inch circle. Place in
greased deep dish 9 inch pie plate. Toss together filling ingredients and place
into prepared pie crust. Roll out the second half of dough to measure 11 inches
and place over the apples. Pinch edges together to seal, cut a few slits on top,
brush top with a little milk and sprinkle with 1 t. sugar. Place pie on cookie
sheet and bake at 375 for about 45 minutes or until top is browned. Delicious
served fresh and warm. Serves 8
Source: Renny Darling

About this Recipe

Course/Dish: Pies