Barbara Polk 505-294-6802 PO Box 50728 Albuq. NM 87181 FALLS IN THE AIR RAISIN PIE Crust: 1 1/2 cups all purpose flour + 2 tbls for roll out 1/2 teas salt 5/8 cup butter flavored Crisco 1 small egg beaten 1/2 tbls. vinegar (white distilled) 2-3 tbls cold water Filling: 1 cup California raisins dark 1 3/4 cup Granny Smith apples (peeled and chopped) 1/2 cup canned jellied cranberry sauce chopped 1 cup chopped walnuts 3/4 teas. lemon zest 1/4 cup lemon juice 1 cup gran. Sugar 1/8 teas. salt 1/4 teas. ginger 1/4 teas. cloves 3/4 teas cinnamon Gingersnap Streusel: 1/2 cup gingersnap cookies (ground fine) 1/2 cup brown sugar 1/4 cup butter (cold) Crust: Cut in Crisco, flour and salt. In a cup mix egg, vinegar & 2 tbls cold water. Sprinkle on flour and fluff in. Add more water if dry. Form into a ball. Flour wide wax paper and place dough in center and top with 2nd wax paper and roll out 3 inches larger than pie plate. Remove top wax paper and invert dough into 9” pie plate, trim to 1/2 inch larger than pie plate, fold under and flute edges. Roll out dough trimmings and cut into fall leaves for decorations. Bake at 400’ in a tin for 10 minutes. Put on crumb top when pie is done. Filling: Combine first 6 ingredients in a large bowl. In a smaller bowl mix sugar and spices together and stir into apple mixture. Pour into crust and top with gingersnap streusel. Gingersnap Streusel: Cut in butter into cookie crumbs and brown sugar. Sprinkle on filling. Bake at 400’for 45 minutes.