Make pastry; divide in half. Roll out half and

Make pastry; divide in half. Roll out half and line pie pan with bottom crust. Mix apples, pears, and raisins with lemon juice. Mix brown and granulated sugars, flour, salt, lemon rind, cinnamon and nutmeg. Toss lightly with fruit, and turn into 2quart baking dish. Dot with butter. Roll out remaining pie crust and cut into strips for lattice. Lay strips on top of fruit in lattice design. Brush with egg white. Sprinkle lightly with sugar and bake in 425 degree oven for 35 minutes, or until pastry is well browned. Serve warm, plain or with ice cream. Makes 8 servings. Sour cream apple pie (Aney Massie) 1 unbaked 9-inch pie crust 3/4 cup sugar 2 tbsp. flour 1/2 tsp. salt 1/2 tsp. vanilla 1 cup sour cream 1 egg, beaten 2 cups peeled, cored, sliced tart apples Topping: 1/3 cup sugar 1 tsp. cinnamon 1/4 cup flour 1/4 cup butter or margarine Heat oven to 450 degrees. Combine sugar, flour, salt, vanilla, sour cream and egg. Beat until smooth. Add apples; toss to mix well. Place in unbaked pie crust. Bake 15 minutes. Reduce heat to 325 degrees and bake an additional 20 minutes. Remove from oven and sprinkle with topping. Apple crumb pie (Mary Williams) Pastry: 1 1/4 cup all-purpose flour 1 tablespoon sugar 1/2 cup Imperial margarine 2 tablespoons ice water Filling and Topping: 1 can (21 ounces) apple pie filling