Preheat the oven to 375 degrees F (190 degrees C). Line a 9 inch deep dish pie pan with a piece of aluminum foil; it should cover the bottom and sides of the pan. Lightly flour the foil. Press the dough into the pan.
To Make Filling:
In a large bowl, stir together 2 tablespoons flour, sugar, cinnamon and nutmeg. Gently toss apples, raisins and walnuts with cinnamon mixture until coated. Fill the crust with the apple mixture.
Bake in a preheated oven for 1 hour. Remove from the oven and let cool.
To Make Icing:
In a small bowl, mix together confectioners’ sugar, vanilla and milk. Drizzle over top of cooled pie.
88. Deep Dish Double Berry Pie
1/3 c Flour, 1 c Sugar, 3 c Blueberries, 1/2 pt Fresh raspberries, 2 tb Chambord or other raspberry Liqueur, 1 ts Grated lemon peel, 2 ts Lemon juice, 1 tb Unsalted butter, optional, Pastry for 9″ deep dish Pie*, Milk, for brushing, Sugar, for sprinkling
Preheat the oven to 425 F., Combine flour and sugar. Add berries, liqueur, lemon peel and juice and toss gently. Pile in a pie plate.
Top with dough, sealing edges and crimping. Brush with milk and sprinkle with sugar. Cut several steam vents.
Bake for 20 minutes; reduce heat to 350F and continue baking until the crust is golden bro town and juices bubble up, 30 to 40 minutes longer.