1 qt. canned or frozen apples
1/2 c. raisins
1 1/2 c. sugar
1/2 c. corn syrup
1/2 tsp. salt
1/4 c. cornstarch
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 tbsp. lemon juice
Pastry for double crust pie

TOPPING:

1/4 c. vegetable shortening
1/2 box confectioners' sugar
1 tsp. vanilla flavoring
Milk

Mix the syrup and lemon juice with the apples. Add sugar, cornstarch, salt, nutmeg and cinnamon and a little water, if needed. Pour into unbaked pie shell. Top with second crust and bake until golden brown. Let cool. Mix the vegetable shortening with the powdered sugar, vanilla flavoring and enough milk to make it of spreading consistency. Spread evenly over top of pie. Bake at 350 degrees.