Pie Crust:

1 1/2 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 c. (1 stick) butter
1/4 c. cold water

Mix flour, salt and baking powder. Cut in butter. Mix in cold water. Roll out and line a 9-inch pie pan.

Filling:

1 c. sugar
1/2 tsp. cinnamon
1/4 tsp. salt
2 tbsp. flour or cornstarch
1 tsp. lemon rind, grated
5 or 6 apples
1 c. seedless raisins
1 tbsp. lemon juice

Combine sugar, cinnamon, salt, flour or cornstarch and lemon rind. Pare and core apples. Slice into the flour-sugar mixture and add 1 cup raisins and 1 tablespoon lemon juice. Mix all together and place in crust lined pan. Dot over with bits of butter and cover with a top crust. Make holes in top crust with a fork so steam can escape. Bake in a preheated 450°F oven for 10 minutes. Reduce heat to 375°F and finish baking 40-45 minutes.

Icing:

1 cup confectioners' sugar
1 or 2 tablespoons milk

Measure 1 cup confectioners' sugar and stir in a tablespoon or two of milk to make a runny icing. When pie is cooled, take icing up by teaspoonfuls and drip in circles over top of pie.

Submitted by: Cynthia Duffy