3 pounds Golden Delicious apples, peeled, cored, thinly sliced
1/4 cup sugar
1/4 cup firmly packed golden brown sugar
3 Tbl. all purpose flour
2 Tbl fresh lemon juice
1 tsp. ground cinnamon
1 tsp. grated lemon peel
1 egg
1 Tbl. milk
Additional sugar
Whipping Cream
Cover raisins with water in heavy small saucepan. Bring to boil. Remove from heat. Cover and let stand until raisins are plump, at least 2 hours.
Preheat oven to 425 degrees F. Roll 1 pie crust disk out on lightly floured work surface to 13-inch-diameter round. Press into bottom and 2 inches up sides of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Roll second disk out to thickness of 1/4 inch. Transfer to sheet of waxes paper. Using pastry wheel or knife, cut pastry on paper into 1/2-inch-wide strips. Refrigerate pastry dough strips until firm.
Drain raisins. Combine raisins, apples, 1/4 cup sugar, 1/4 cup brown sugar, flour, lemon juice, cinnamon and lemon peel in large bowl. Beat egg and milk in small bowl to blend. Spoon apple mixture into pastry-lined pan. Arrange dough strips atop filling in lattice pattern, brushing ends with egg mixture. Press lattice ends to lower crust to seal. Brush pastry lattice with egg mixture. Sprinkle pie lightly with sugar.
Bake pie until apples are tender and crust is golden brown, about 1 hour. Cool slightly. Serve warm or at room temp with cream if desired.
