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This is another recipe sent to me in a flyer trying to get me to buy a
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contemporary variation.
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Prepare pie crust according to package directions for two-crust pie using 10-inch tart pan with removable bottom or possibly 9-inch pie pan.
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Place 1 prepared crust in pan; press in bottom and up sides of pan.
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Trim edges if necessary.
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Heat oven to 400 F. Place cookie sheet in oven to preheat.
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In large bowl, combine apples, sugar, raisins, walnuts, cinnamon, lemon peel and 2 tsp.
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lemon juice; toss lightly to coat.
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Spoon into crust-lined pan.
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To make lattice top, cut second crust into 1/2-inch-wide strips.
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Arrange strips in lattice design over filling.
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Trim and seal edges.
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In small bowl, combine egg yolk and water; gently brush over lattice.
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Place tart on preheated cookie sheet.
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Bake at 400 F. for 40 to 60 min or possibly till apples are tender and crust is golden.
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Cover edge of crust with strips of foil after 15 to 20 min of baking to prevent excessive browning.
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Cold 1 hour.
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In small bowl, combine glaze ingredients, adding sufficient lemon juice for desired drizzling consistency.
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Drizzle over slightly hot tart.
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Cold; remove sides of pan.
