Apple Raisin Cream Pie

• 1 each pastry for 2 crust pie
• 8 cups apples, granny smith slices 1/8 inches thick
• 1 cup sugar
• 1/2 cup flour, all-purpose
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 3/4 cup raisins, seedless
• 1 dash salt if desired
• 2 teaspoons lemon zest grated
• 1 tablespoon butter rounded
• 3/4 cup heavy whipping cream

1. Make favorite pastry; line bottom of pie tin with one crust and set aside.
2. Combine apple slices, sugar, flour, spices, raisins, salt and lemon peel; mix together well.
3. Spoon filling into pastry-lined pan; dot with butter.
4. Cover with top crust decorated with steam vents; seal edges.
5. Cut a 1-inch circle from dough in center of top crust.
6. Bake at 400F (200C) for 40 to 45 minutes.
7. Remove pie from oven; slowly pour cream into center hole of top crust.
8. Return to oven; bake 5 to 10 minutes longer.
9. Let stand 5 minutes before cutting.
10. (Refrigerate any leftovers.)

pastry, apples, sugar, flour, nutmeg, cinnamon, raisins, salt, lemon zest, butter, heavy whipping cream

Taken from recipeland.com/recipe/v/apple-raisin-cream-pie-34832 (may not work)