Dutch Apple Pie

Directions

1. 1
   For Crust:
2. 2
   Mix flour and salt. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
3. 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.
4. 4
   Divide dough in half. Shape each half into a flattened round, wrap in plastic wrap and chill 30 minutes before rolling out.
5. 5
   For Filling:
6. 6
   In large bowl, combine apples and raisins.
7. 7
   In small bowl, combine sugar, flour, cinnamon, mace and salt.
8. 8
   Add to apples and raisins.
9. 9
   Toss lightly to combine.
10. 10
    Roll out 1st half of pastry on lightly floured board.
11. 11
    Fit into a 9 inch pie plate.
12. 12
    Fill with apple mixture.
13. 13
    Roll out second half of pastry and fit over apples.
14. 14
    Moisten rim of bottom crust, press 2 crust together, turn under and crimp edge.
15. 15
    Cut 2-3 slits in top crust.
16. 16
    Place on baking sheet in pre heated 425 degree oven.
17. 17
    Bake 45-50 minutes or until crust is golden brown and filling bubbles.
18. 18
    Cool.
19. 19
    GLAZE:
20. 20
    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.
21. 21
    ENJOY.