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.
If you have a recipe that you would like to share with us, please drop us a note.