- 1/2 cup Sun-Maid Natural Raisins
- 1/2 cup apple juice
- 2 tablespoons packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 teaspoon grated lemon peel
- 1-1/2 teaspoons cornstarch
- 1/2 cup grated tart apple
- 1/4 cup finely chopped walnuts
- 1 tablespoon lemon juice
- pastry for 2-crust, 9-inch pie
- beaten egg, for glaze
- granulated sugar
In saucepan, COMBINE raisins, apple juice, sugar, cinnamon, cloves and lemon peel. Bring to a boil; reduce heat and simmer 5 minutes. Dissolve cornstarch in 2 tablespoons cold water; stir into raisin mixture with apple and walnuts.
COOK and stir until thickened, 1 to 2 minutes. Stir in lemon juice; cool.
ROLL out pastry 1/8-inch thick on floured surface. Cut into 12 rounds with 4-inch cutter, re-rolling dough as needed.
PLACE rounded tablespoon of filling in center of circles; fold pastry in half over filling to enclose. Press edges with end of fork to seal. Prick tops with fork. If desired, decorate tops with small shapes cut with canapÃ© cutters with remaining dough.
BRUSH with beaten egg; sprinkle generously with granulated sugar.
BAKE on ungreased baking sheets at 375 F for 10 minutes or until golden.
COOL on wire racks.
Makes 1 dozen.