Apple Raisin Pie

• 1 sheet refrigerated pie pastry
• 2 medium tart apples, peeled and thinly sliced
• 1 tablespoon plus 1/2 cup sugar, divided
• 1-1/2 teaspoons ground cinnamon
• 1/2 cup all-purpose flour
• 1/4 cup chopped walnuts
• 1/4 cup raisins
• 1/4 cup butter, melted
• 2 tablespoons beaten egg

1. Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
2. In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350u0b0 for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.

pastry, tart apples, sugar, ground cinnamon, allpurpose, walnuts, raisins, butter, beaten egg

Taken from www.tasteofhome.com/recipes/apple-raisin-pie/ (may not work)