\n\u2013 Cooking: 1 Hour<\/td>\n<\/tr>\n
Ingredients:<\/h2>\n\n- 6 tablespoons (3\/4 stick) unsalted butter<\/li>\n
- 2 1\/2 pounds firm, tart apples (i.e. Granny Smith) peeled, cored, and sliced into 1\/4-inch wedges<\/li>\n
- 1\/2 cup sugar plus 1 tablespoon for sprinkling<\/li>\n
- 1\/4 cup raisins<\/li>\n
- 1\/2 teaspoons ground cinnamon<\/li>\n
- 1\/4 teaspoons ground cloves<\/li>\n
- 2 tablespoons freshly squeezed lemon juice<\/li>\n
- 2 tablespoons cornstarch<\/li>\n
- Lars”s Double Crust<\/a> or Never Fail Pie Crust<\/a><\/li>\n
- 1 egg beaten with 2 tablespoons water to make an egg wash<\/a><\/li>\n<\/ul>\n
Procedure:<\/span><\/h3>\n\n- Melt 3 tablespoons of the butter in a large, heavy-bottomed saute pan over medium heat.<\/span><\/li>\n
- Add the apple wedges and saute until slightly softened but holding their shape, 3 to 4 minutes.<\/span><\/li>\n
- Add the 1\/2 cup of sugar and stir to combine.<\/span><\/li>\n
- Add the raisins, cinnamon, and cloves and stir.<\/span><\/li>\n
- In a bowl, combine the lemon juice and cornstarch.<\/span><\/li>\n
- Stir the mixture into the apple mixture and remove the pan from the heat. Let cool completely.<\/span><\/li>\n<\/ol>\n
Preparing Double Crust Pie<\/span><\/p>\n
Procedure:<\/span><\/h3>\n\n- Melt 3 tablespoons of the butter in a large, heavy-bottomed saute pan over medium heat.<\/span><\/li>\n
- Add the apple wedges and saute until slightly softened but holding their shape, 3 to 4 minutes.<\/span><\/li>\n
- Add the 1\/2 cup of sugar and stir to combine.<\/span><\/li>\n
- Add the raisins, cinnamon, and cloves and stir.<\/span><\/li>\n
- In a bowl, combine the lemon juice and cornstarch.<\/span><\/li>\n
- Stir the mixture into the apple mixture and remove the pan from the heat. Let cool completely.<\/span><\/li>\n<\/ol>\n
Preparing Double Crust Pie<\/span><\/p>\n
Preparing Double Crust Pie<\/span><\/p>\n
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