Apple-Raisin Pie with Walnut-Cream Cheese Crust

Make Walnut-Cream Cheese Crust: In the bowl of a food processor, pulse walnuts with flour, baking powder, and salt. Add butter and cream cheese and pulse to form coarse crumbs; pulse in ice water to combine. Divide dough into 2 pieces, wrap each in plastic wrap and flatten into a disk. Freeze dough until firm, about 15 minutes, or refrigerate for up to 2 days. Make Apple-Raisin Filling: Preheat oven to 400 degrees F. In a large bowl, toss raisins with apples, sugar, flour, lemon juice, cinnamon, and salt. On a piece of parchment paper, roll out one piece of dough to an 11-inch round, 1/4 inch thick. Ease one of the rounds of dough into a 9-inch pie plate and fill with apple-raisin filling. Roll out second disk of dough to an 11-inch round and center it over the filling. Press edges of dough together and trim overhang to a scant 1 inch, fold overlay under itself and crimp with a fork. Cut a few slits in top crust for steam to escape. Transfer pie to a baking sheet. Lightly brush top crust with egg mixture and sprinkle generously with granulated sugar. Bake the pie in center of oven for 25 minutes, then lower oven temperature to 375 degrees F, and bake for about 35 minutes longer, until crust is golden and apples are tender; cover edge of pie if it begins to get too dark. Let pie cool for at least 4 hours before serving. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.