PASTRY:

2 1/2 c. flour
3 tbsp. sugar
1/4 tsp. salt
2/3 c. butter
3 tbsp. shortening
1 egg, lightly beaten with water to make 1/3 c.
Light cream

FILLING:

5-6 apples
1/4 c. water
1 tbsp. cornstarch
1/3 c. sugar
1/3 c. raisins
1/4 tsp. cinnamon
1 tbsp. lemon juice
2 tbsp. butter

Pastry: Combine flour, sugar and salt in mixing bowl. Cut in butter and shortening until crumbly. Add egg and water mixture toss with fork. Form into bowl adding drops of water if needed. Wrap in plastic. Chill at least 1 hour.

Filling: Pare and slice apples, thinly (about 6 cups). Put in saucepan. Add water, cover and simmer until just tender. Combine cornstarch and sugar. Stir into apples. Cook until liquid has thickened. Add remaining ingredients. Cool.

To assemble: Roll out 1/2 of chilled dough into 12 inch circle. Press into 8 x 1 1/2 inch cake pan with removable bottom. Fill with apple mixture. Roll out remaining dough about 1/4 inch thick. Cut into 1/2 inch wide strips. Arrange over filling in lattice design. Seal and trim edges. Brush top with cream. Sprinkle with sugar. Bake at 375 degrees for 40-45 minutes until golden brown. Let cool 15 minutes. Remove rim from pan. Serves 8-10.