Lisa D.'s Apple Pie

Crust

2 ½ c. flour
1 tsp. salt
1 tsp. sugar
½ lb. butter (2 sticks) cut into small pieces
4-5 tbsp. Ice cold water

Combine flour, salt and sugar in a food processor.Add butter.Process until mixture resembles the texture of coarse corn meal.Slowly add the water while the processor is on, until the dough balls up.This may take more or less water depending on the humidity.Separate the dough into two portions.Flatten each portion into a flat disc (about 6 inches in diameter).Refrigerate for at least 20 minutes.After refrigeration, the dough can be rolled to fit into a pie plate, or can be frozen for later use.

Filling

¾ c. (or so) of raisins
sweet, dessert wine (like a Muscat, or, maybe a brandy although I have never tried it)
1 vanilla bean
8 Granny Smith apples, peeled and cut into slices
juice of 1 lemon
1 c. sugar
¼ c. flour
1 tsp. cinnamon
2 tbsp. butter cut into small pieces

Place raisins, vanilla bean and scraped seeds, and ¼ cup sugar in a small pot. Add enough wine to cover. Heat on med-high heat until sugar dissolves and wine begins to boil. Remove from heat and allow to cool. In a large bowl, combine apples, lemon juice, remaining sugar, flour and cinnamon. Toss to coat. Separate raisins from wine mixture, but retain liquid. Add raisins to apple mixture and combine. Grease a cast iron skillet (or any other pie plate). Place one half of the crust in the skillet, allowing extra dough to hang over the sides. Add the apple mixture Dot with butter. Place second pie crust over top of apples. Pinch overhanging dough to seal the pie (cut off excess dough). Cut a circle in the center of the upper crust (or, any pattern of vent holes that you like).Sprinkle top with cinnamon and sugar. Bake at 375C for 1 hour and 25 minutes or until crust is golden brown and liquid is bubbling from pie. If crust browns too quickly, cover with foil. If exposed fruit appears dry while cooking, baste with retained wine mixture.Allow to cool before serving.

You can add more apples to this recipe if you want a ‘more full’ pie (I like to use 12).Just adjust the lemon, flour, and sugar amounts accordingly.