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.