Apple Pie ~ Yumm!

I found this two-crust pie recipe on http://www.cookingclub.com  and it is bursting with apples richly spiced with cinnamon and nutmeg and sweetened with golden raisins and honey.  Hope you enjoy ladies.

FILLING
8 large apples (half Granny Smith and half Cortland, Golden Delicious or Jonathan), peeled, thinly sliced (about 13 cups)
1/2 cup golden raisins
1/2 cup packed light brown sugar
1/3 cup honey
1/2 cup all-purpose flour
2 tablespoons lemon juice
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

GLAZE
1 egg
1 teaspoon water
2 tablespoons sugar

1. Prepare pie crust.

2. In large bowl, gently stir together all filling ingredients. In small bowl, whisk together egg and water.

3. On lightly floured surface, roll out half of dough to 1/8-inch thickness. Line 9-inch deep-dish pie pan with dough; trim dough overhang to 1 inch. Brush dough lightly with egg mixture to prevent bottom crust from absorbing liquid.

4. Spoon half of the apple mixture into crust; pack down tightly. Add remaining apple mixture, mounding into a tall dome. Press with hands into a firm shape. Brush dough edges with egg mixture.

5. On lightly floured surface, roll out remaining half of dough to 1/8-inch thickness. Fold into quarters; cut 1/2 inch off the folded tip, creating a center vent hole. Position cut point in center of apple mixture; unfold dough, draping it evenly over apples.

6. Trim dough overhang to 1 inch. Fold dough under, even with rim of pie pan. Pinch gently to seal. Flute edge in deep scallops. With tip of paring knife, cut 5 evenly spaced vent holes around center hole in top crust.

7. If desired, cut decorative leaf shapes from leftover dough scraps; press in veins with back of knife. Brush top of pie with egg mixture. Place leaves on top crust, pressing gently; brush leaves with egg mixture. Sprinkle 2 tablespoons sugar over top crust. Refrigerate pie 20 to 30 minutes.

8. Meanwhile, heat oven to 425°F. Place pie on 15x10x1-inch baking sheet. Place sheet with pie in oven. Bake at 425°F. for 15 minutes. Reduce oven temperature to 350°F.; bake an additional 40 to 50 minutes or until crust is golden brown. Check pie after first 20 minutes of baking; if crust appears to be browning too quickly, cover edges with foil. Serve warm or at room temperature.

8 servings

PER SERVING: 720 calories, 29.5 g total fat (13.5 g saturated fat), 7.5 g protein, 112.5 g carbohydrate, 95 mg cholesterol, 310 mg sodium, 6 g fiber