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Maida Heatter's Free-Form Apple Pie

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“This is a delicious apple pie that's a little different from the usual apple pie. Raisins, walnuts, and apricot preserves make this little number very tasty. I think the recipe came from BHG or LHJ.”
1hr 45mins

Ingredients Nutrition


  1. Combine flour, sugar, and salt in a bowl.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Add water and toss with a fork until pastry holds together.
  4. Shape pastry into a ball and flatten into a disk.
  5. Wrap and refrigerate 1 hour.
  6. Melt butter in a 12" skillet over medium heat.
  7. Increase heat to high and add sugar and brandy.
  8. Stir in apples and cover and cook 3 minutes, stirring apples twice.
  9. Uncover and add raisins and cook apples, stirring until tender and liquid evaporates, about 6 minutes more.
  10. Cool apples completely.
  11. Stir in nuts.
  12. Heat oven to 425.
  13. Meanwhile, on a lightly floured surface, roll out pastry into a 14 inch circle.
  14. Transfer pastry to a large cookie sheet.
  15. Arrange apples on pastry, leaving a 2 to 2 1/2 inch border around the edge.
  16. Fold edge of pastry over apples.
  17. The pie shell should be about 9 inches in diameter.
  18. Bake 15 minutes.
  19. Reduce oven temperature to 400 and bake 30 minutes, until crust is golden brown.
  20. Melt preserves through a sieve into a cup.
  21. Drizzle over filling.
  22. Cool on cookie sheet.
  23. Transfer to serving platter when cool.

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