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Mary Margaret's Dutch Apple Pie

"A man can always accept a piece of pie.
On the farm, pie is the great common denominator."
~ Rachel Peden, 'Speak to the Earth'

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Mary Margaret’s Dutch Apple Pie

In our family, a good apple pie knows no season. We hope you agree that
the enjoyment of this pie need not be limited to fall and winter. And it is
much, much more than the everyday, ordinary apple pie with a handful
of raisins thrown in. Hope you enjoy it!

2 cups all-purpose flour
1 cup sugar
3/4 cup (1 1/2 sticks) cold butter
1 cup golden raisins
1/4 cup dark rum
1/4 cup (1/2 stick) butter
1/2 cup sugar
1 tablespoon ground cinnamon
Juice and grated zest of 2 lemons
9 medium cooking apples, peeled,
cored, and thinly sliced
3 tablespoons water or apple juice
2 tablespoons sugar

Combine the flour and 1 cup sugar in a medium bowl. Cut in 3/4 cup
cold butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Knead the crumb mixture until the dough forms a ball.
Measure out 1/4 cup of dough and set it aside. Press the remaining
dough onto the bottom and 1 1/2 inches up the side of an ungreased
9-inch springform pan. Set aside.
On a lightly floured surface, press the reserved 1/4 cup dough into
a 5- by 4-inch rectangle and cut it into 4- by 1/4-inch strips.
Place the strips on waxed paper and freeze them until ready to use.
Combine the raisins and rum in a medium skillet. Simmer 8 to 10
minutes over low heat, or until the raisins are soft. Stir in the 1/4
cup butter, 1/2 cup sugar, cinnamon, lemon juice and lemon zest,
and continue to simmer over low heat 5 to 10 minutes, or until the
mixture is slightly thickened.
Place the sliced apples and water or apple juice in a Dutch oven.
Cover and cook over low heat about 5 minutes, or until the apples
are soft, stirring occasionally. Drain any liquid from the apples. Pour
the raisin syrup over the cooked apples, stirring to coat the slices.
Place the apples in the prepared crust. Arrange the reserved dough
strips on top of the pie to resemble wheel spokes. Set the pie on a
baking sheet and bake it 40 minutes in a preheated 350-degree F
oven. Remove pie from oven and sprinkle the 2 tablespoons sugar
evenly over the top. Cool on a wire rack 20 minutes; then remove
to serving platter. Release the rim from the springform pan and
allow to continue cooling. Simply scrumptious!
 

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