Ingredients
1 sheet refrigerated pie pastry2 medium tart apples, peeled and thinly sliced1 tablespoon plus 1/2 cup sugar, divided1-1/2 teaspoons ground cinnamon1/2 cup all-purpose flour1/4 cup chopped walnuts1/4 cup raisins1/4 cup butter, melted2 tablespoons beaten egg
Preparation
Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.
