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Apple Pie with Raisins

1 recipe double crust pastry
6 to 8 cooking apples
1/2 cup plumped and softened raisins
1/2 cup sugar
1/4 cup flour
juice from a fresh lemon
few pieces of butter or margarine

Plump raisins by covering raisins with water or sherry and heat to
boiling; remove from heat and cover and let cool to room temperature.
Drain raisins well before use.

Peel and slice apples. Squeeze with juice from a fresh lemon.
Combine sugar and flour and toss into apples. Add raisins

Place filling in bottom lined pie pastry tin. Dot with some butter
or margarine. Cover with top pastry crust. Slash deeply and decorate
with extra pastry pieces if desired. Bake 425F for 15 minutes and
reduce heat to 375F to finish baking. Crust should be golden and
filling tender. Remove pie to rack and cool completely before
cutting.

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