15 oz. pkg. Pillsbury Ready Pie Crusts (or your own)

FILLING:

3 to 3 1/2 c. thinly sliced, peeled apples
1/2 c. sugar
3 tbsp. golden raisins
3 tbsp. chopped walnuts or pecans
1/4 to 1/2 tsp. grated lemon peel
1/2 tsp. cinnamon
1 egg yolk
1 tsp. water
2 tsp. lemon juice

GLAZE:

1/4 c. powdered sugar
1 to 2 tsp. lemon juice

Prepare crust for 2 crust pie using a 10 inch tart pan with removable bottom or 9 inch pie pan. Heat oven to 400 degrees. Place one crust in pan.

In large bowl, combine apples, sugar, raisins, walnuts, cinnamon, lemon peel and 2 teaspoons lemon juice. Spoon into pan. Cut remaining crust into 1/2 inch wide strips and arrange in lattice design over mixture. Trim and seal.

In small bowl, combine egg yolk and water and brush over lattice. Bake at 400 degrees for 40 to 60 minutes or until golden brown and apples are tender. Cool 1 hour. In small bowl, combine glaze ingredients and drizzle over slightly warm tart-pie. Cool. Remove sides of pan. May have to cover with foil the last 15 to 20 minutes to prevent excessive browning.