Heat oven to 400°F (205°C). Line 9 inch (23 cm) pie pan with half of pastry, building up a high fluted edge. Combine 1 tbsp sugar and 1 1/2 tsp flour and sprinkle evenly over bottom of pastry.

Combine 1 cup ((250 ml)) sugar, 3 tbsp flour, salt, cinnamon and nutmeg in saucepan. Stir in water. Add raisins. Cook over moderate heat until boiling, thickened and smooth, stirring constantly. Remove from heat and stir in butter and apples. Pour into pastry lined pan.

Roll remaining pastry and cut a round with a cookie cutter. Put it in center of pie. Cut strips about 1/2 inch (1.25 cm) wide from remaining pastry and put them on top of pie, running from under the center round to the edge, like the spokes of a wheel. Sprinkle these strips and the center round generously with sugar.

Bake about 40 minutes or until pastry is well browned and apples are tender.

Basic Pastry:

Measure flour into bowl. Mix in salt with a fork. Add lard or shortening and cut in coarsely with a pastry blender.

Sprinkle in water a tablespoonful at a time and mix lightly with a fork just until all flour is dampened.

Gather dough into a ball with fingers and press together firmly. Use as directed in recipes.