1 1/2 c. raisins
1 c. water
1/2 c. sugar
1 tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. salt
1 tbsp. lemon juice
4 c. pared and diced apples, 4-6
2 crust 9-inch pie shell
1 lightly beaten egg and sugar

In large saucepan, boil raisins and water until liquid is almost absorbed, about 5-7 minutes. Meanwhile in a small bowl, mix sugar, flour, cinnamon and salt. Stir in raisin mixture with lemon juice and apples. Turn into pastry lined pie pan. Cover with top crust, cutting slits for steam to escape. If desired, brush with egg and sprinkle with sugar. Bake in preheated 425 degrees oven for 10 minutes; reduce heat to 350 degrees and bake 45-55 minutes longer, or until crust is golden brown. Serves 8.