BRANDY APPLE PIE

Steps:

• In a large bowl, combine the 2 1/3 cups of flour, and salt. Cut in butter until crumbly.
• Gradually add water, tossing with a fork until a ball forms.
• Divide dough in half, so that one portion is slightly larger than the other, wrap each in plastic wrap.
• Refrigerate for at least 1 hour or until easy to handle.
• In a small saucepan, over low heat, cook raisins in brandy for 13-15 minutes or until raisins are plump. Strain reserving liquid, and set raisins aside.
• In a large bowl, combine flour, sugar, cinnamon, salt, and nutmeg. Add the apples, lemon juice, raisins, and 1/2 teaspoon of the reserved liquid in the previous step.
• On a lightly floured surface, roll out larger portion of dough to fit in a 9 inch pie plate.
• Transfer pastry to pie plate.
• Trim pastry even with the edges, then add apple filling, and dot with butter.
• Roll out remaining pastry to fit top of pie, and place over the filling.
• Trim, seal, and flute edges. Cut slits in pastry, and cover edges loosely with foil.
• Bake at 400 degrees for 45-55 minutes or until bubbly.
• Cool on a wire rack for 30 minutes.