5 to 6 medium green pippin apples
3 tablespoons cornstarch
1 1/4 cups sugar
1/2 cup golden raisins
1/4 cup orange liqueur
1 tablespoon freshly grated orange zest
1 egg yolk diluted with 2 tablespoons water
1/2 cup finely chopped almonds
Peel and slice apples into thin wedges. Combine with cornstarch, sugar, raisins, orange liqueur and zest. Turn into bottom of Orange Crust. Cover with top crust and brush top with egg wash.
Seal and flute edges. Sprinkle top with almonds. Cut vents on top and bake at 375 degrees 1 hour or until golden brown. (If crust seems to brown too fast, cover with foil.) Makes about 8 servings.
2 cups flour
1/4 teaspoon salt
2 tablespoons sugar
3/4 cup shortening
3 to 4 tablespoons orange juice
Combine flour, salt and sugar in small bowl. Cut in shortening until crumbly. Slowly add orange juice while mixing flour mixture.
Add just enough juice until dough sticks together. Divide into 2 portions. Chill dough while making filling.
Roll each dough portion thinly and use 1 to line bottom of 9-inch pie plate while reserving other for top crust.Copyright © 2015, Los Angeles Times