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PrintMince-Fruit Pie
Dried currants, raisins and cranberries combine with fresh apples, ginger, nutmeg, cinnamon and allspice in this comforting, perfect-for-cold-weather pie.
Serves 8
- 4 Fuji apples, peeled and cut into 1/2 inch cubes
- 1/3 cup raisins
- 1/3 cup currants
- 1/3 cup dried cranberries
- 1/4 cup crystallized ginger, minced
- 1 orange
- pinch of sea salt
- 1/2 cup packed brown cane sugar
- 1/2 cup plus 2 tablespoons apple juice, divided
- 2 tablespoons unbleached white flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 2 (9-inch) pie crusts (for double crust pie)
Preheat oven to 400°F.
Combine the apples, raisins, currants, cranberries and crystallized ginger in a large saucepan.
Zest the orange and then squeeze the juice. Add both to the apple mixture. Stir in the salt, brown sugar and ½ cup apple juice. Bring the mixture to a boil then reduce heat to simmer for 7 to 10 minutes or until apples are tender.
Combine the remaining 2 tablespoons apple juice with the flour. When the apples are tender, stir flour mixture in and cook, stirring constantly until the mixture thickens, about a minute or two. Remove from heat.
Stir in the cinnamon, nutmeg, allspice and ground ginger. Pour the mixture into prepared pie crust. Top with the other crust. Flute the edges. Make 3 slits in the top of the pie to allow steam to escape. (You may also slice the second crust into a lattice crust top, if you prefer.)
Bake for 40 to 45 minutes or until crust is golden brown and the filling is bubbly hot.
Nutrition Info
Per Serving (139g-wt.): 320 calories (110 from fat), 12g total fat, 3g saturated fat, 3g protein, 49g total carbohydrate (3g dietary fiber, 20g sugar), 0mg cholesterol, 350mg sodium