about 8 chopped Granny Smith or other tart apples,
1/4 to 1/2 cup raisins,
a bit of lemon juice, a little grated lemon peel, cinnamon, nutmeg
and a Tablespoon or so of cornstarch mixed with 1/2 cup of apple juice
concentrate
After making the pastry (see Free Form Pastry in Pastry Category) and letting it rise, roll it out into a
16 inch round circle, transfer to a baking sheet (lightly sprayed with Pam) and add filling (about 8 chopped Granny Smith or other tart apples, 1/4-1/2 cup
raisins, a bit of lemon juice, a little grated lemon peel, cinnamon, nutmeg
and a Tablespoon or so of cornstarch mixed with 1/2 cup of apple juice
concentrate). Fold the edges of pastry up around filling, leaving about a
5 inch open space (hole) in middle for filling to peak through. Cover the hole
(only!) with aluminum foil and bake pie at 350 degrees F for about 25
minutes. Brush pastry with apple juice concentrate and bake for 5 more minutes or until golden. May be served hot/room temp or cold. YUM!