Drying apples preserves them for later use in recipes. These dried apples have a higher concentration of flavor in them since they lack the water content of fresh apples. The intensity of dried apples creates an apple pie with more flavor than a pie using fresh apples. Use your larder of dried apples for a delectable dessert ready to make even when apples are out of season.
Combine the apples, water, apple juice, lemon juice, cinnamon sticks, star anise and cloves in a heavy saucepan. Add the raisins to the pan if desired.
Bring the mixture to a boil over medium heat and cook for 15 minutes to plump the apples.
Reduce the heat to medium low and cook until the apples have absorbed all the liquid, about one hour.
Heat the oven to 450 degrees Fahrenheit, and put one pie crust into the bottom of a pie plate.
Brush the crust in the pie tin with half of the beaten eggs, using a pastry brush to apply.
Bake the pie crust for 10 minutes or until lightly tanned on top to set the crust and prevent it from becoming soggy after adding the apple filling.
Add the cooked apples to the pie crust and top with the second pie crust.
Brush the remaining beaten egg over the top crust. Slit several holes into the top of the pie crust with a sharp knife to vent.
Bake the pie at 450 degrees for 45 to 50 minutes or until the filling becomes hot and bubbly and the top crust turns golden brown.