2 1/2 c. flour
6 tbsp. butter
4 tbsp. butter
1/4 c. shortening

Mix with fork or pastry blender until resembles coarse crumbs. Add 4-6 tablespoons ICE water. Toss until it begins to form a ball. Divide in 2. Wrap in plastic and flatten slightly. Chill for 1 hour.

FILLING:

2 tbsp. butter
2 tbsp. cornstarch
3/4 c. raisins
4-6 lg. Wine Sap or Rome beaty apples
1 tbsp. flour
1 tsp. cinnamon
1/4 tsp. nutmeg

In 3 quart saucepan melt butter. Stir in cornstarch and cook until bubbly. Stir in 6 ounces undiluted apple juice concentrate and raisins. Heat and cook until thickened. Remove from heat and cool slightly.

Peel apples and slice. In cup mix flour, cinnamon, and nutmeg. In large bowl, toss apples with the flour and spices. Then stir apples in raisin sauce until coated. Bake at 400 degrees for 45 minutes then cover pie loosely with foil. Bake 10 minutes longer. Rich and sinful, but oh so good!