I soaked the raisins in hot apple juice before I used them in the apple pie filling. I just made sure to drain them really well before using. I used organic Granny Smith apples and I tripled the spices in the apple pie filling. (We like a really spicy apple pie.) I used pecans in the topping only because we don't like walnuts. The directions didn't say to pre-bake the bottom pie crust which I did at 400 degrees for ten minutes. Halfway through baking the pie, I did cover it with foil so the dutch topping would not burn. Baking at 350 it took just under an hour and twenty minutes to bake. This turned out really well. I'm glad I doubled the spices. Next time, I might add a little spice to the topping as well and I'd cut back just a touch on the sugar in the filling, but that's really just a personal choice. I really liked the combination of the apples and the raisins and the nuts in the topping was a tasty addition. This is a really good dutch apple pie recipe made a little more personal with our own family's favorite touches.
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I soaked the raisins in hot apple juice before I used them in the apple pie filling. I just...