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Apple and Dried-Fruit Spice Pie



Preheat oven to 350 degrees F with an oven rack in lowest position.
Working in 2 batches, & using a food processor, pulse apples into pea-size pieces, then transfer the apples to a large mixing bowl.
Put cherries, cranberries & raisins in food processor & whirl just until fruit starts to break up, then add this fruit mixture to the apples.
Stir in currants, spices, salt, zests, sugars, cornstarch (& rum, if using it).
Pour this mixture into a 9.5-inch deep dish pie pan with a bottom crust in it.
Prepare a lattice top with 1/2-inch to 3/4-inch wide dough strips & complete a lattice top using them.
Trip excess dough flush with edge of the pie pan, then use floured fingers to press edge of pie & seal strips to bottom edge.
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.
Cool to room temperature before serving.
Refrigerate any leftovers.