APPLE PIE

• ½ pound butter of pareve margarine
• 2 cups all-purpose flour
• 2 tbsp sugar
• ¹/8 tsp salt
• ¼ cup cold water

• 5-6 apples, peeled, cored, and finely sliced
• ¼ cup raisins
• Juice and grated rind of 1 lemon
• 2 tbsp grated almonds or walnuts
• 1 egg yolk

1. Using a food processor or pastry blender, combine the butter or margarine, flour, sugar, and salt. Spin or blend well and slowly add the cold water. When a soft ball forms, divide in half, wrap in waxed paper, and refrigerate for about 1 hour, or until firm.
2. Preheat oven to 350 deg F.
3. Combine the apples, raisins, and lemon juice and rind.
4. Roll out half the dough and press into a 10-inch pie plate. Fill with the apple mixture. Roll out the top crust and cover the pie. Seal the crust. Make a few air holes with a for. Sprinkle some grated nuts mixed with egg yolk and lemon rind on top. Bake 40 minutes or until golden.
   SOURCE: The Jewish Holiday Kitchen by Joan Nathan.