Difficulty: Easy - for beginners
Dietary guidance: v
Pastry dough for 2-crust pie
3 medium-large Golden Delicious apples, peeled, cored, and cut into 3/4-inch chunks
1 1/2 c. dark raisins, coarsely chopped
1 c. walnuts or pecans, coarsely chopped
1 c. sugar
1/4 c. apple juice or cider
1/4 c. brandy or apple juice
4 tbsp. (1/2 stick) unsalted butter
Grated zest of 1/2 lemon
Strained juice of 1/2 lemon
1 tbsp. cider vinegar
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. grated or ground nutmeg
1/4 tsp. ground cloves
Bring to a boil over high heat. Reduce the heat to low and gently simmer, stirring frequently, until the bottom of the pot is almost dry and the fruits are glazed with a thick, molasses-like syrup, 20 to 30 minutes. Let cool to room temperature.
Position a rack in the center of the oven. Preheat the oven to 400 degrees F.
Pour the filling into the bottom crust. Brush the overhanging edge of the bottom crust with cold water. Cover with the top crust or lattice, then seal the edge, trim, and crimp or flute. If using a closed top crust, cut steam vents. Whisk together, then brush the top of the pie with:
1 large egg yolk
1/8 tsp. water
Bake the pie for 30 minutes. Reduce the oven temperature to 350 degrees and bake until the crust is richly browned, 30 to 40 minutes more. Let cool completely on a rack, then refrigerate for up to 1 week. Before serving warm the pie in a 300 degree oven for about 20 minutes.