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1
Melt 3 tablespoons of the butter in a large, heavy-bottomed saute pan over medium heat.
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2
Add the apple wedges and saute until slightly softened but holding their shape, 3 to 4 minutes.
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3
Add the 1/2 cup of sugar and stir to combine.
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4
Add the raisins, cinnamon, and cloves and stir.
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5
In a bowl, combine the lemon juice and cornstarch.
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6
Stir the mixture into the apple mixture and remove the pan from the heat.
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7
Let cool completely.
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8
Preheat the oven to 375 degrees F.
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9
Fill an unbaked bottom crust with apple filling and dot the top crust with the remaining 3 tablespoons butter.
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10
Top with a rolled-out top crust.
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11
Cut 1/2-inch vents in a round-the-clock pattern into the top crust to allow steam to escape.
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12
Brush the top lightly with egg wash and sprinkle with the remaining 1 tablespoon sugar.
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13
Put the pie on a cookie sheet or other low-sided baking tray to catch any spillage.
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14
Place on the middle rack of the oven and bake for 20 minutes, checking occasionally to ensure that the top is browning evenly.
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15
Rotate the pie 180 degrees to move the front edge to the back of the oven, and bake until the top is uniformly golden brown, 15 to 20 minutes more.
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16
Remove the pie from the oven and let cool for 20 minutes before slicing and serving.
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17
Put the flour and baking powder in the bowl of a food processor and pulse to combine.
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18
Add the cold butter cubes and pulse a few times until the mixture begins to become mealy and the butter forms plainly visible pea-size nuggets
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19
Dissolve 1/2 teaspoon salt in the water.
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20
With the motor running, pour in the water and let mix, just until the dough pulls together.
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21
Do not over-mix the dough.
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22
If it appears dry and is not holding together, add a few additional tablespoons of water.
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23
Form the dough into a ball, flatten, and wrap in plastic wrap, and refrigerate until ready to use.
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24
Lightly flour a pastry board and a rolling pin and unwrap the dough.
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25
Divide the dough into 2 equal pieces and keep the second piece refrigerated.
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26
Tamp down the dough with the rolling pin and gently begin to roll it out into a circular pie shape by rolling evenly in one-eighth turns to keep the rolling even.
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27
When the dough is rolled out to an even thickness of about 1/8-inch and is about 12 inches in diameter, it is ready to be transferred to a 10-inch pie dish.
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28
Lightly butter the dish, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the dish, and unroll.
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29
Pierce the dough in several places with the tines of a fork.
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30
Roll the second half of the dough into a circle slightly larger than the pie dish.
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31
Fill the bottom crust with your chosen filling.
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32
Cover the filling with the top half of the dough.
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33
Using both hands, crimp the edges of the 2 crusts together to seal.
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34
With a sharp knife, make several crosshatch slits in the top crust.
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35
Brush with the egg wash and bake in a preheated 375 degree Foven for 35 to 40 minutes.
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36
Remove from the oven and cool for 20 minutes.
