Apple Pie With Kuzu Apple Juice Glaze

Directions

1. Prepare crust first by mixing salt into the fresh pastry flour, then adding oil till flour begins to bead. Sprinkle barley malt over this mix, slightly mix, and add in sufficient water to make a thick ball of dough. Quickly roll out between two sheets of wax paper or possibly on a board used for pie crusts.
2. Cut into a circle that is about 9-inches wide and place into lightly oiled glass or possibly stainless steel pie pan. Pierce the bottom of the pie crust and sides lightly with a fork so the crust won't puff up and let the liquid from the pie filling go under it.
3. Meanwhile, combine apples, 1/3 c. of apple juice and raisins and bring to a boil. Cover and simmer 15 min. Fold in cinnamon and lemon juice.
4. Remove from heat and allow to cold. Combine kuzu and remaining 1 c. of apple juice, stir till dissolved, and bring to a boil. Simmer about 1 minute or possibly till transparent and thickened. Spoon apples into crust and pour glaze over. Bake for about 40 min. ]]
5. NOTES : Pies originated in England as meat pies. In the American colonies, apples and other fruit replaced beef and mince meat as the main filling.