1/2 c. raisins
Apple juice, as needed
8 to 10 tart apples, Granny Smith best
3/4 c. sugar
1 tbsp. flour
2 tbsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
3 tbsp. butter
2 pie crusts, ready to bake (or homemade)
1 tbsp. sesame seeds
1 (9") pyrex pie plate

In small cup, soak raisins in apple juice to plump up, and set aside. In large bowl, mix sugar, flour and spices thoroughly.

Peel, quarter, core, and slice up apples, dropping slices into sugar-spice mixture, stirring as you finish each apple. When apples are all sliced, drain raisins, discarding juice, and add raisins. Mix thoroughly.

Sprinkle sesame seeds over bottom of pie plate, cover with bottom pie crust. Pile in the apple slices, fitting by hand if needed, piling high in center. They will cook down. Cut up the butter in small chunks and dot them over top of apples.

Fit on top crust, seal crusts together by fluting or pinching them together. Cut in several vents on top crust. Brush top crust with a little milk and sprinkle with sugar.

Bake at 450 degrees for 15 mintes, then reduce heat to 350 degrees for 40 to 45 minutes. Cool before cutting to serve.

HINT: be sure to place a foil drip sheet on rack below pie in oven to catch the juices which bubble over.