RAISIN WALNUT PIE RECIPES

Steps:

• Pulse flour, sugar, cinnamon and salt in food processor to mix. Cut butter into 1/2-in. pieces, add to flour and pulse until mixture is crumbly. Add water; pulse just until dough begins to separate from sides of bowl. Gather and divide dough into two balls, one slightly larger than the other. Flatten into disks, wrap and refrigerate 30 minutes. Place oven rack in lowest position. Place a square of foil on rack to catch any drips. Heat oven to 375ºF. You'll need a 9-in. pie plate. Roll smaller disk of dough on lightly floured piece of wax paper to about a 12-in. round. Invert wax paper and dough into pie plate and peel off wax paper. Roll out larger piece of dough on lightly floured wax paper to about a 13-in. round. With a small cookie cutter, cut out three vents near center of pastry round; set aside. Peel, halve and core apples. Cut into 1/4-in. slices, then halve crosswise. Toss apples with filling ingredients; mound in pie shell. Invert wax paper with pastry round over filling, centering the vents. Remove wax paper. Trim any overhanging pastry and pinch together edges, fluting if desired. Brush with egg wash and sprinkle with sugar, if using. Bake 20 minutes. Reduce heat to 350ºF. Bake 50 minutes or until apples in center feel tender. Cool on wire rack at least 1 hour before serving. Serve with whipped cream, if desired.

Steps:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.