YIELD: Makes 8 servings
6 cups – green apple, pared and sliced
2 T – lemon juice
1 1/4 cups – cold water
1/3 cup – cornstarch
1 tsp. – cinnamon
1/4 tsp. – ground nutmeg
1 cup – honey
1 pkg. (15 oz.) – 2 unroll and bake 9-inch pie crusts
1/4 cup – walnuts, coarsely chopped
1/3 cup – raisins
Preheat oven to 350°F.
Toss together apples and lemon juice in large bowl; set aside.
In small saucepan, whisk together cold water, cornstarch, cinnamon, and nutmeg. Add honey; mix well. Bring to a boil over medium heat, stirring constantly. Continue to cook and stir until mixture thickens and becomes translucent. Pour hot honey mixture over apple mixture; toss to coat evenly.
Turn apple mixture into pastry-lined 9-inch pie plate. Sprinkle walnuts and raisins over apples. Place second crust over filling. Seal and flute edges. Cut slits in top crust for steam to escape. Bake 35 to 40 minutes or until golden brown. Cool completely on wire rack.