Spiced Apple Pie with Cranberries and Currants

Spiced Apple Pie with Cranberries and Currants

Serves 8

Dried currants, raisins and cranberries combine with fresh apples, ginger, nutmeg, cinnamon and allspice in this comforting cold-weather pie.

Ingredients: 
  • 4 Fuji apples, peeled, cored and chopped
  • 1/3 cup seedless raisins
  • 1/3 cup dried currants
  • 1/3 cup dried cranberries
  • 1/4 cup crystallized ginger, finely chopped
  • Zest and juice of 1 orange
  • pinch of salt
  • 1/2 cup packed brown cane sugar
  • 1/2 cup plus 2 tablespoons apple juice, divided
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 2 (9-inch) pie crusts (1 in pie pan, 1 top crust)
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Method: 

Preheat oven to 400°F.

Combine apples, raisins, currants, cranberries, crystallized ginger, orange zest and juice, salt, sugar and 1/2 cup of the apple juice in a large saucepan. Bring to a boil, then reduce heat to a simmer and cook for 7 to 10 minutes, or until apples are tender. Meanwhile, stir together remaining 2 tablespoons apple juice and flour in a small bowl. When apples are tender, stir in flour mixture and cook, stirring constantly, until thickened, about 1 to 2 minutes. Remove from heat.

Stir in cinnamon, nutmeg, allspice and ground ginger, then pour the fruit mixture into the prepared pie crust. Top with second crust and flute the edges with your fingers to seal them. Make 3 slits in the top of the pie to allow steam to escape. (You may also make the second crust into a lattice top, if you prefer.) Bake for 40 to 45 minutes, or until crust is golden brown and filling is bubbly hot. Set aside to let cool slightly, then serve warm.

Nutritional Info: 
Per Serving:320 calories (110 from fat), 12g total fat, 3g saturated fat, 0mg cholesterol, 350mg sodium, 49g carbohydrate (3g dietary fiber, 20g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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