Pastry for 9-inch deep dish or 10-inch regular 2-crust pie
9 lg. Granny Smith or not-quite-ripe, semi-sweet cooking apples
3/4 to 1 c. sugar
3-4 heaping tbsp. flour
1/2 to 1 c. raisins, depending on how much you like raisins
1/2 tsp. cinnamon
1/4 tsp. cloves
1/8 tsp. ginger

Peel, core and slice apples into large bowl of cool water to which 2 tablespoons each salt and cider vinegar have been added. Allow apples to soak at least 10 to 15 minutes. Pour water off and add sugar, flour, raisins and spices. Stir until apples are thoroughly coated with sugar and flour.

Turn into pie shell. Sprinkle a little more flour over the top of the apples, dot with 5 or 6 pats of butter and cover with top crust. Make 4 "S" shaped cuts in a pinwheel pattern from the center of the crust. Brush lightly with melted butter and bake at 425 degrees for about an hour or until crust is golden and flaky.