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1
To make raisin filling-combine the raisins, water, and lemon juice in a heavy saucepan over medium heat.
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2
Bring to a boil, then decrease heat to med-low and cook, stirring occasionally until the raisins are plump, about 15 minutes.
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3
Separately; combine the corn syrup, flour, and sugar; mix well, then add to the raisins and continue cooking, stirring occasionally, until thick and syrupy, about 10 minutes.
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4
Remove from the heat and cool until the mixture is just warm, about 10-15 minutes.
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5
Preheat the oven to 400; line a 9-inch pie plate with 1 rolled-out crust.
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6
Peel the apples, cut them into thin wedges, and put them in a large bowl.
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7
Separately, combine the sugars, cinnamon, nutmeg, and cornstarch, then add to the apples and gently stir until evenly mixed.
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8
Spread the apple mixture in the crust in an even layer, then spread the raisin filling evenly over the apples.
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9
Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a steam vent in the center.
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10
Bake for 40-50 minutes, until golden brown.
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11
Cool on a wire rack for 1-2 hours, until completely cool.
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12
To make the icing-combine the sugar and water; mix well.
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13
Add the butter and mix until smooth.
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14
Brush over the top of the cooled pie before serving.
