1 bag juicy red apples
Lg. jar honey
Cinnamon
Nutmeg
Lemon juice (ReaLemon brand is the best brand)
9 inch pie crust (use the kind with no artificial preservatives--any brand)
Lg. pot cold water
Seedless raisins (any brand)

Peel apples, core and chop into small pieces. Place into pot of cold water. Set the pot on a low flame. Allow apples to simmer for at least 1/2 hour to 45 minutes. Apples are ready when they appear to be somewhat translucent. They should be soft enough to pierce with a fork but not too mushy lest it becomes applesauce.

Drain water from the pot and leave apples inside of the colander for a moment. Pour honey into the pot. Add 1/4 cup of lemon juice to the honey along with generous dashes of cinnamon and nutmeg. Mixture should be a shade on the sour side as the honey will overpower the lemon once pie is baked.

Turn flame on low and mix slowly, allowing the honey to loosen up, about 10 minutes or so. Slowly add large spoonfuls of the apple pieces to the honey mix. The level of the honey and the added apples should be about level.

Mix the batch gently and slowly, allowing honey to cover the apples. Add raisins to the mix until the raisins are evenly distributed. Turn flame off.