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1
For Crust:
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Mix flour and salt. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
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3
Sprinkle ice water, 1 tablespoon at a time. Toss quickly with a fork, just until dough holds together when pressed into a ball, adding more ice water as needed.
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4
Divide dough in half. Shape each half into a flattened round, wrap in plastic wrap and chill 30 minutes before rolling out.
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For Filling:
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In large bowl, combine apples and raisins.
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In small bowl, combine sugar, flour, cinnamon, mace and salt.
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Add to apples and raisins.
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Toss lightly to combine.
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Roll out 1st half of pastry on lightly floured board.
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Fit into a 9 inch pie plate.
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Fill with apple mixture.
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Roll out second half of pastry and fit over apples.
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Moisten rim of bottom crust, press 2 crust together, turn under and crimp edge.
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15
Cut 2-3 slits in top crust.
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Place on baking sheet in pre heated 425 degree oven.
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Bake 45-50 minutes or until crust is golden brown and filling bubbles.
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Cool.
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GLAZE:
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Mix confectioners sugar and lemon juice and 3 teaspoons of milk, stir until smooth. Add the 4th teaspoon of milk only if needed to make glaze of spreading consistenecy. Spread over top crust of pie.
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ENJOY.
