Apple Raisin Upside Down Cake

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Buy Thompson Raisins here...

2/3 cup chopped almonds
1 cup Thompson raisins
3 pounds apples, cored, pared and thinly sliced
4 Tablespoons butter
1/2 cup brown sugar

1/2 cup additional brown sugar
1/4 tsp. salt
dash of nutmeg or cinnamon
1 pie pastry
yolk from one egg

Spread butter evenly over bottom of 9-1/2" glass pie plate. Sprinkle chopped almonds evenly over bottom and arrange raisins in a ring close to the rim. Make three lines of raisins across plate bottom arranged in a wheel-spoke pattern. Using the back of a spoon, press the raisins and nuts gently down into the butter coating.

Spring 2/3 cup of brown sugar evenly and press evenly into place with the bowl (back) of the spoon.

Put the pie pastry over the raisin-nut-sugar base and press against pan leaving 1/2: overhanging. Fill with sliced apples. Combine 1/2 cup brown sugar, flour, salt; sprinkle the mixture over the sliced apples. Dust the top with nutmeg or cinnamon. Turn the pastry edge up and flute the rim. Prick pastry with fork.

Bake in preheated 350 degree oven for 10 minutes. Brush the top of the pie with diluted egg yoke. Continue baking for 40 to 45 minutes. Test apples with fork; when soft, remove. As soon as the sugar syrup in the bottom of the pie plate stops bubbling, place a large serving plate over pie and carefully invert pie and plate with the design intact.

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