 Ingredients
10 cups thinly sliced, peeled apples
3/4 cup sugar
1/3 cup firmly packed brown sugar
1/4 cup tapioca
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup Sun-Maid Natural Raisins
1/2 cup water
2 tablespoons butter or margarine
1 (15-oz.) package refrigerated pie crust
Directions: HEAT oven to 425 F.
MIX apples, sugars, tapioca, cinnamon, nutmeg, raisins
and water in large bowl. Let stand 15 minutes. Fill 10-inch pie plate with
apple mixture. Dot with butter.
ROLL 1 of the pie crusts to 12-inch circle on lightly
floured surface. Cover apple mixture with pie crust; seal and flute edge.
CUT several slits to permit steam to escape. Cut decorative shapes from remaining
pie crust. Moisten with water; place on pie crust.
BAKE 15 minutes. Decrease oven temperature to 350 F.
Bake 45 minutes or until juices form bubbles that burst slowly. Serve warm.
Makes 10 servings.
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