Ingredients for Apple And Dried Fruit Spice Pie
- Granny Smith Apples
- Dried Cherries
- Dried Cranberries
- Golden Raisin
- Dark Raisin
- Dried Currant
- Ground Nutmeg
- Ground Cinnamon
- Ground Cloves
- Ground Ginger
- Allspice
- Kosher Salt
- Orange
- Lemon
- Light Brown Sugar
- Granulated Sugar
- 2 tablespoons cornstarch
- Dark Rum
- Double Crust Pie Crusts
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How to Make Apple And Dried Fruit Spice Pie
- Preheat oven to 350°F (175°C) with an oven rack in the lowest position.
- Using a food processor, pulse 4 cups peeled and chopped apples into pea-sized pieces. Transfer the apples to a large mixing bowl.
- Add 1 cup pitted dark sweet cherries, ½ cup dried cranberries, and ½ cup raisins to the food processor. Pulse until the fruit begins to break up. Add this mixture to the apples.
- Stir in ½ cup currants, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground allspice, ¼ teaspoon ground cloves, ¼ teaspoon salt, zest of 1 orange, zest of 1 lemon, ¾ cup packed light brown sugar, ¼ cup granulated sugar, and 2 tablespoons cornstarch.
- Pour the filling into a 9 ½-inch deep-dish pie pan lined with a 9 ½-inch bottom pie crust.
- Create a lattice top using ½-inch to ¾-inch wide strips of pie dough. Weave the strips over the filling, creating a lattice pattern.
- Trim excess dough, flush with the edge of the pie pan. Use floured fingers to crimp the edges and seal the strips to the bottom crust.
- For even baking, place the pie on a baking sheet. Bake for approximately 1 hour and 15 minutes, or until the crust is golden brown and the filling is bubbling. If necessary, place a drip pan on the oven rack below the pie for the last 30 minutes to catch any drips.
- Let the pie cool completely to room temperature before serving. This allows the filling to set properly.
- Refrigerate any leftover pie.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
191g
Fat
14g
Carbs
25g
