Jenny's blog: "good stuff to eat"

* Active Time: 30 minutes * Total Time: 1 hour 30 minutes INGREDIENTS Dough 2 1/2 cups all-purpose flour 1/4 cup sugar 1 tsp each ground cinnamon and salt 2 sticks (1 cup) cold unsalted butter 4 Tbsp cold water Filling 4 Granny Smith apples (2 lb) 3 Jonagold apples (11/2 lb) 2/3 cup sugar 2 1/2 Tbsp cornstarch 3/4 cup chopped walnuts 1/2 cup golden raisins Egg wash (optional) 1 large egg 2 Tbsp heavy cream or milk Decorative coarse sugar (optional) Whipped heavy cream PREPARATION 1. Dough: Pulse flour, sugar, cinnamon and salt in food processor to mix. Cut butter into ½-in. pieces, add to flour and pulse until mixture is crumbly. Add water; pulse just until dough begins to separate from sides of bowl. Gather and divide dough into two balls, one slightly larger than the other. Flatten into disks, wrap and refrigerate 30 minutes. 2. Place oven rack in lowest position. Place a square of foil on rack to catch any drips. Heat oven to 375ºF. You'll need a 9-in. pie plate. 3. Roll smaller disk of dough on lightly floured piece of wax paper to about a 12-in. round. Invert wax paper and dough into pie plate and peel off wax paper. 4. Roll out larger piece of dough on lightly floured wax paper to about a 13-in. round. With a small cookie cutter, cut out three vents near center of pastry round; set aside. 5. Filling: Peel, halve and core apples. Cut into 1/4-in. slices, then halve crosswise. Toss apples with filling ingredients; mound in pie shell. Invert wax paper with pastry round over filling, centering the vents. Remove wax paper. Trim any overhanging pastry and pinch together edges, fluting if desired. Brush with egg wash and sprinkle with sugar, if using. 6. Bake 20 minutes. Reduce heat to 350ºF. Bake 50 minutes or until apples in center feel tender. Cool on wire rack at least 1 hour before serving. Serve with whipped cream, if desired.