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Free Form Apple Pie

1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup cold butter, cut up
3 to 4 tablespoons ice water

1/4 cup butter
3/4 cup sugar
1 tablespoon brandy, cognac or water
3 to 3 1/2 pounds (6 to 7 large) Granny Smith apples, peeled, cored, eighths
1/3 cup raisins
1/2 cup toasted walnuts, coarsely chopped

1/2 cup apricot preserves

Combine flour, sugar and salt in a bowl. Cut in butter until
mixture resembles coarse crumbs. Add water, tossing with a fork,
until pastry holds together. Shape pastry into a ball: flatten
into a disk. Wrap and refrigerate up to 24 hours.

Melt butter in a 12-inch skillet over medium heat. Increase heat
to high; add sugar and brandy. Stir in apples; cover and cook 3
minutes, stirring apples twice. Uncover; add raisins and cook
apples, stirring, until tender and liquid evaporates, about 6
minutes more. Cool apples completely. Stir in nuts.

Heat oven to 425 degrees F. Meanwhile, on a lightly floured surface,
roll out pastry into a 14-inch circle. Transfer pastry to a large
cookie sheet. Arrange apples on pastry, leaving a 2- to 2 1/2-inch
border around the edge. Fold edge of pastry over apples. (The
pie should be about 9 inches in diameter.) Bake 15 minutes. Reduce
oven temperature to 400 degrees F, and bake 30 minutes more, until
crust is golden brown.

Melt preserves in small saucepan over medium heat. Strain preserves
through a sieve into a cup; drizzle over filling. Cool on a cookie
sheet. Transfer to serving platter when cool. Serve pie warm.
Makes 6 to 8 servings.


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