This dessert, originally contained minced meat along with the fruits and spices. This version has dried fruit and lots of spices.

2 C. dried apples
1/2 C. chopped pitted prunes
1/2 C. golden raisins
1/2 C. dried currants
1/2 C. firmly packed dark brown sugar
1/4 C. unsulfured (light) molasses
1/4 C. brandy or 1 T. brandy flavoring
1/2 C. apple juice
1/4 C. (1/2 stick) unsalted butter, cut into pieces
2 T. dark rum or 2 tsp rum flavoring
1 T. grated orange peel
1 tsp. grated lemon peel
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. freshly ground allspice
1/4 tsp. freshly grated nutmeg
Pinch of salt

Combine in heavy large saucepan. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 1 hour. If it is too thick add a little water. If it is too runny mix 1 T. cornstarch with 2 T. water and add to mixture. Cook while stirring for 2-3 minutes. Cool filling completely. (Can be prepared up to 1 week ahead. Cover and refrigerate.)

Position rack in lowest third of oven and preheat to 400°F. Roll out 1 pie crust on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Roll out second crust on lightly floured surface to 13-inch round. Put on the pie and crimp edges with the excess between the thumb and forefinger to seal. (Or use two commercially prepared pie crusts.) Cut several slits to allow steam to escape. Brush crust with egg yolk mixed with a little water. Bake until crust is golden brown and mince bubbles, about 40 minutes. Cool completely. Serve pie with ice cream or heavy whipping cream.

Sharon Bancroft ©2001