Dutch Apple Pie - cooking recipe

Ingredients

CRUST
2 cups unsifted all-purpose flour
1/2 teaspoon salt
2/3 cup vegetable shortening
5 -6 tablespoons ice water
FILLING
3 lbs tart cooking apples, peeled and sliced
1/4 cup dark seedless raisins
1 cup sugar
1/4 cup unsifted flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/8 teaspoon salt
GLAZE
1 1/4 cups unsifted confectioners' sugar
1 teaspoon lemon juice
3 -4 teaspoons milk

Preparation

For Crust:
Mix flour and salt. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
Sprinkle ice water, 1 tablespoon at a time. Toss quickly with a fork, just until dough holds together when pressed into a ball, adding more ice water as needed.
Divide dough in half. Shape each half into a flattened round, wrap in plastic wrap and chill 30 minutes before rolling out.
For Filling:
In large bowl, combine apples and raisins.
In small bowl, combine sugar, flour, cinnamon, mace and salt.
Add to apples and raisins.
Toss lightly to combine.
Roll out 1st half of pastry on lightly floured board.
Fit into a 9 inch pie plate.
Fill with apple mixture.
Roll out second half of pastry and fit over apples.
Moisten rim of bottom crust, press 2 crust together, turn under and crimp edge.
Cut 2-3 slits in top crust.
Place on baking sheet in pre heated 425 degree oven.
Bake 45-50 minutes or until crust is golden brown and filling bubbles.
Cool.
GLAZE:
Mix confectioners sugar and lemon juice and 3 teaspoons of milk, stir until smooth. Add the 4th teaspoon of milk only if needed to make glaze of spreading consistenecy. Spread over top crust of pie.
ENJOY.