Pie crust for 2 crust pie
8 lg. apples, peeled and sliced
1/2 c. raisins
1/2 c. sugar
2 Tbsp. dry red wine
2 tsp. grated orange rind
4 Tbsp. chopped almonds
2 Tbsp. cherry jam or currant jelly
Yankee Magazineprinted this recipe years ago; it's finished off many a Sunday dinner at our house since.
Yield: 1 pie. 8 nice big slices. More if you've got "just a sliver" types at your table.
Preheat oven to 350°F.
Line a 9 inch pie plate with the pie crust.
In a medium saucepan, combine sliced apples, raisins, sugar, wine, orange rind, and almonds. Cook over low heat for about 15 min. Stir it gently once or twice. Remove from heat and stir in the jam. Cool.
Spoon cooled mixture into bottom crust and cover with top crust. Pinch edges together. Make a slit in the top with a sharp knife or snip with kitchen scissors.
Bake at 350°F for 45 min. Enjoy! -Diana
Submitted by Diana Bogue Contributed on: and modified on Thursday January 31st, 2008