Apple Pie with Whipped Cream

Heat the oven to a medium temperature (350F).

Grease a rectangular 9x13-inch cake tin. Roll out the kosher pie pastry [2] dough and line the base and sides of the tin. Bake for about 15 minutes, or until the pastry shell is well cooked and golden. Remove from oven.

Slice apples thinly, put in a saucepan and add 1/2 cup sugar. Cook over a low flame, stirring all the time.

Add the cinnamon, walnuts and raisins and cook uncovered, until the apples are softened. You may add a little water only if the apples are not juicy enough.

Mix the lemon juice and the wine and sprinkle the mixture on the baked shell.

Arrange the cooked apples thickly on the pastry shell.

Beat the cream, gradually adding the sugar, until it holds in soft peaks. Spread the cream on the apple filling and refrigerate.