Recipe from: Jody Nuttall, Kamloops, BC
Delicious dried fruit cooked into a rich, spicy pie filling. A decadent winter dessert!
1 cup white wine or apple juice
1 cup water
1/4 cup sugar
2 tbsp butter
3/4 tsp ground ginger
1/2 tsp ground allspice
12 ounces dried apples
7 ounces dried peaches or dried apricots
1 cups dried blueberries
1 cup dried cranberries or dried cherries
Pastry dough for a 9-inch, two-crust pie
Using kitchen scissors, snip apples and peaches into large pieces; snip apricots in half.
Combine the wine or juice, water, sugar, butter, ginger and allspice in a large, heavy pot and bring to a boil. Add all the dried fruit and bring mixture back to a boil. Simmer over low heat, covered for about 10 minutes, stirring occasionally. Add an additional tablespoon or two of water if necessary to keep mixture moist. Remove from heat and let cool. Set aside for at least 30 minutes or up to 24 hours, stirring occasionally.
Roll out pastry dough into 2 rounds large enough to fit into a 9 inch pie pan. Line the pie pan with one round of dough and spoon the cooled fruit and its juices into it, spreading evenly. Using the second round of dough, fit the top crust over the pie, crimp the edges and cut several slits in the top for steam to escape. (Or, if freezing unbaked pie, do not cut slits in top. Wrap pie carefully in tin foil and place inside a plastic bag before freezing. Cook pie from frozen state, cutting steam vents in top before putting the frozen pie in the oven.)
Bake in a preheated 400íÁF oven for 30 minutes, or until the crust is browned. (If cooking from the frozen state, after 30 minutes at 400, lower heat to 350íÁF and cook for a further 40 í¢äåäóì 60 minutes. Crust should be golden brown.)
Serve small slices with whipped cream or vanilla ice cream. Serves 8.