Peel the apples.
These Jonagolds were only 99¢/pound at the local market.
Cut the apples into quarters with your chef’s knife and then cut the core out of each quarter with your paring knife.
Cut each quarter into three slices with your chef’s knife, so there are twelve slices per apple, and put them into a large bowl.
Zest the lemon and then juice it.
I used a microplane to zest it, and juiced it by reaming it with a tablespoon over a strainer.
Add the lemon zest and juice to the apples, stir to coat, and then add the sugar, and stir to coat.
Melt the butter over medium-high heat in a dutch oven or skillet. Add the apples and cook.
Cook about 2 minutes.
When the sugar dissolves and the juices begin to simmer, cover the pan and turn the heat down to medium low.
Cook about 7 minutes.
When the apples have softened, dump the pan into a colander over a bowl, and catch all the juices. Shake the colander repeatedly to be sure you get it all. Put the juices back into the pan. Cook over medium heat, stirring frequently to keep it from sticking, especially near the end.
Cook about 10 minutes.
When the juices are thickened and a little bit carmelized, dump the apples from the colander back into the bowl. Pour the reduced juice over the apples, add the spices, and stir until the apples are coated.
Cool completely before proceeding with apples.
Put the walnuts into a skillet on medium high. Shake the pan often for a few minutes until the walnuts brown just a little bit, and you can smell them. Allow them to cool a bit.
Keep an eye on these! If you look away, they will go from almost done to burned before you look back!
Rinse the raspberries in the colander and place on a paper towel to drain.
Once the apples have cooled, gently stir in the walnuts and raspberries. Be careful — raspberries are fragile! Pour the filling into the crust and level with a spatula.
Preheat oven to 375° F and put the rack in the center.
Make the lattice-top crust according to these instructions.
Place the pie on a foil-lined baking sheet and put it in the oven.
Bake about 50 minutes.
When the crust is golden brown, remove from the oven.
This one stayed in a few minutes too long.
Completely cool on a wire rack before serving.