Author: Susan Murray, www.awomancooksinasheville.com
¼cbourbon or rumoptional
1tsppumpkin pie spice
Preheat the oven to 400 degrees.
Optional: put the raisins and bourbon or rum in a microwaveable bowl. Cover and microwave for 30 seconds. Leave covered until ready to use.
Peel and core the apples. Chop them into 2” dice or slice thinly according to your preference.
Put the apples in a bowl. Add the brown sugar, pumpkin, flour, spice and salt. Toss together until well mixed. Add the raisins (and any unabsorbed alcohol, if using) to the mixture and toss together. Set aside while you prepare the crust.
Roll out the bottom crust into a 12” circle and place in the bottom of a 9” pie pan.
Roll out the top crust into a 12”. If you are making a lattice crust, cut narrow ½” wide strips in the dough.
Put the apple mixture in the pie pan and cover with the upper crust. If you are making a lattice weave the strips together on top of the pie. If you are using a whole crust, cut a few small slits to vent the pie in the crust. Trim and crimp the edges.
Roll out any extra dough and use a cookie cutter to cut decorative shapes if desired.
Whisk the egg well and brush well over the entire pie. Sprinkle with demerara sugar.
Place the pie on a baking sheet to catch any spills and bake in the center of a 400 degree oven for 30 minutes. Turn the oven down to 350 and continue baking until the juices are bubbling in the pie and the crust is browned.
Cool to room temperature before cutting.
Note: If you are making your own pie crust, add 1 tsp of pumpkin pie spice to the flour before mixing.
Thank you for trying my recipe - enjoy!
Susan Murray, awomancooksinasheville.com