The recipe for this lesser-known version of apple pie was passed down to me from my mother. Though the pie lacks a traditional crust, its simple pastry topping creates a delicious, pleasantly crunchy layer. My family -- and my friend Kimberly -- love the raisins and nuts, but the dessert is equally tasty without them.
Heat the oven to 350°. Place the raisins in a small bowl, cover them with hot water, and microwave them on high until they become plump, about 20 to 30 seconds. Drain the raisins, then combine them with the apple slices. Transfer the fruit to a 9-inch pie pan (it should be no more than two-thirds full).
In a small bowl, mix the sugar, cinnamon, and nutmeg and sprinkle the mixture over the fruit.
To make the topping, first melt the butter or margarine and set it aside. In a separate bowl, stir together the flour, sugar, salt, and egg until they're evenly blended. Whisk in the butter or margarine, then spread the topping over the fruit and sprinkle on the nuts.
Bake the pie until golden brown, about 40 minutes. Serve it warm, with vanilla ice cream or whipped cream, if you like. Serves 10.
Per serving (one slice): Calories 327 ● Total Fat 16 g ● Saturated Fat 3 g ● Cholesterol 21 mg ● Sodium 266 mg