15 oz. pkg. Pillsbury all ready pie crusts
1 tsp. flour

FILLING:

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

GLAZE:

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

Prepare pie crust according to package directions for two crust pie using 10 inch tart pan with removable bottom or 9 inch pie pan. Heat oven to 400 degrees. Place prepared crust in bottom and up sides of pan. Trim edges.

In large bowl, combine apples, sugar, raisins, walnuts, cinnamon, lemon peel, and 2 teaspoons lemon juice; mix lightly. Spoon into pie crust-lined pan.

To make lattice top, cut remaining crust into 1/2 inch wide strips. Arrange strips in lattice design over apple mixture. Trim and seal edges. In small bowl, combine egg yolk and water; gently 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; drizzle over slightly warm tart. Cool; remove sides of pan. 8 servings.