Brandy Apple Pie

Great filling that is balanced out with a buttery crust, making for a delightful treat.

In a large bowl , combine the 2 1 / 3 cups of flour , and salt.

Cut in butter until crumbly.

Gradually add water , tossing with a fork until a ball forms.

Divide dough in half , so that one portion is slightly larger than the other , wrap each in plastic wrap.

Refrigerate for at least 1 hour or until easy to handle.

In a small saucepan , over low heat , cook raisins in brandy for 13-15 minutes or until raisins are plump.

Strain reserving liquid , and set raisins aside.

In a large bowl , combine flour , sugar , cinnamon , salt , and nutmeg.

Add the apples , lemon juice , raisins , and 1 / 2 teaspoon of the reserved liquid in the previous step.

On a lightly floured surface , roll out larger portion of dough to fit in a 9 inch pie plate.

Transfer pastry to pie plate.

Trim pastry even with the edges , then add apple filling , and dot with butter.

Roll out remaining pastry to fit top of pie , and place over the filling.

Trim , seal , and flute edges.

Cut slits in pastry , an.

all-purpose flour, salt, butter, ice water, raisins, apple brandy, sugar, ground cinnamon, ground nutmeg, apples, lemon juice