Apple Raisin Pie

1. 1

   Take a pastry for a double-crust pie (pastry dough) and divide in half.

2. 2

   Roll half of the dough on a lightly floured surface into a 12-inch circle.

3. 3

   Wrap the pastry around a rolling pin.

4. 4

   Unroll on a 9-inch pie plate, being careful not to stretch the pastry. Trim to 1/2-inch beyond the edge of the pie plate.

5. 5

   Roll the remaining pastry to a 14-inch wide strip; set aside.

No additional tips available.