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1
Prepare the crust first by mixing the salt into the fresh pastry flour, then adding the butter substitute.
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2
Sprinkle the barley flour over this mixture, slightly mix, and add enough water to make a thick ball of dough (between three and four tablespoons).
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3
Quickly roll out between two sheets of wax paper or on a board used for pie crusts.
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4
Shape the dough into a 12-inch circle and place into a lightly greased glass or ceramic pie pan.
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5
Crimp the edges at the top of the pan.
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6
Prick the bottom and sides of the pie crust lightly with a fork so the crust will not puff up and let the liquid from the pie filling go under it.
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7
Store in the refrigerator while you make the filling.
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8
While the crust chills, combine the apples, 1/3 cup of the apple juice and the raisins and bring to a boil.
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9
Cover and simmer 15 minutes.
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10
Mix in the cinnamon and lemon juice.
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11
Remove from heat and allow to cool.
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12
Combine the thickener and remaining 1 cup of apple juice, stir until dissolved and bring to a boil.
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13
Simmer about 1 minute or until transparent and thickened.
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14
Spoon the apples into the crust and pour the thickened mixture over them.
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15
Bake for about 40 minutes.
