Apple and Dried-Fruit Spice Pie |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This mincemeat-like pie was found in Sunset Best Recipes 2010. Preparation time does not include the time needed for the finished pie to cool. Ingredients:
4 lbs granny smith apples, peeled, cored & cut into chunks (about 6 large apples) |
2/3 cup dried cherries |
2/3 cup dried cranberries |
2/3 cup golden raisin |
2/3 cup dark raisin |
2/3 cup dried currant |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon ground ginger |
1/2 teaspoon allspice |
1/2 teaspoon kosher salt |
1 orange, zest of, minced |
1 lemon, zest of, minced |
2/3 cup light brown sugar, packed |
1/4 cup granulated sugar |
4 teaspoons cornstarch |
1/2 cup dark rum (optional) |
10 inches double crust pie crusts |
Directions:
1. Preheat oven to 350 degrees F with an oven rack in lowest position.
2. Working in 2 batches, & using a food processor, pulse apples into pea-size pieces, then transfer the apples to a large mixing bowl.
3. Put cherries, cranberries & raisins in food processor & whirl just until fruit starts to break up, then add this fruit mixture to the apples.
4. Stir in currants, spices, salt, zests, sugars, cornstarch (& rum, if using it).
5. Pour this mixture into a 9.5-inch deep dish pie pan with a bottom crust in it.
6. Prepare a lattice top with 1/2-inch to 3/4-inch wide dough strips & complete a lattice top using them.
7. Trip excess dough flush with edge of the pie pan, then use floured fingers to press edge of pie & seal strips to bottom edge.
8. Bake about 1 1/2 hours, or until golden brown & bubbling, & if necessary, put a a drip pan under the pie for the last 30 minutes.
9. Cool to room temperature before serving. Refrigerate any leftovers.
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