RAISIN APPLE PIE ASHTON STYLE #127

Raisin apple pie was popular expecially during prohibition in the early part of the 20th century.  The reason was that wineries could not make wine so they used their grapes to produce raisins.  They also made raisin pies and sold them to local customers .  They  also packed raisins in 5 lb blocks to sell.  What the customers did with these bulk raisins was their business but it may have involved fermentation.  This recipe is a variation of the pies they made except adding cut up apples,rum or brandy and spices
INGREDIENTS:
      2 cups raisins
      3 cups apples (granney or Macintosh) cut 1/2 inch
      wedges
      1 cup of light brown sugar
      1/4 cup of water
      1/4 cup of  brandy or rum
      2 tab of  corrnstarch
      1 tsp cinnamon
      1/4 cup flour
      1/8 tsp salt
      1/8th tsp nutmeg
       zest of one lemon
       juice of one lemon
       egg yolk mixed with 2 tsp water
       for top of pie shell
DIRECTIONS:
     1.put the water, rum and raisins in a large sauce pan
     2.cook over medium heat for about 10 minutes until
        raisins are plump, set aside and cover about a 1/2 hr
     3.add apples, brown sugar, flour, zest, lemon juice
        cinnamon, nutmeg, corn starch, and salt and mix well and
        put into a large sauce pan and cook about 6 or 7 minutes
        set aside
     4. roll out the bottom pie crust and place into a 9 " pie plate
     5. add the apple mix and pour into the pie shell
     6. add the raisin mix on top of the apples
     7. cut butter into sections and place on top of  raisins
     8.place the pie top either lace or whole
     9. brush the top with the egg mixture
    10. bake in 375 degree oven about 40 minutes