Harvest Pie (tdn)

---------- Recipe via Meal-Master (tm) v8.03

Title: HARVEST PIE (TDN)
Categories: Desserts, Pies, Fruits
Yield: 8 servings

6 md Tart, firm apples (such as
Granny Smith), peeled, cored
And cut into 1/2" chunks
4 md Green tomatoes, unpeeled,
Cored, & cut into 1/2"
Chunks
3 tb Dried currants
1 c Brown sugar
1/2 c Flour
1 ts Cinnamon
1/4 ts Cloves
1/4 ts Nutmeg
1/4 ts Salt
1 Crust for double 10" pie
2 tb Rum or brandy (optional)
3 tb Butter, cut into small
Chunks

Preheat oven to 400 degrees.

Cut up enough apples and tomatoes to make 3 quarts of
chunks. Add currants. Combine brown sugar, flour,
spices and salt in a bowl and rub together with your
hands to blend evenly. Toss with fruit.

Divide pie dough in unequal halves. Roll the bigger
half to be 1/8 inch thick. Fit it into the bottom of
a 10 inch deep-dish pie plate. Trim edges. Roll
excess dough with remaining dough into a rough
rectangle about 1/8 inch thick. Cut in strips as wide
as you prefer.

Fill the bottom crust with apple mixture. Sprinkle
rum or brandy, if desired, over the top, then dot with
butter. Cover crust with pastry strips in a
windowpane pattern. Sprinkle with a little sugar, if
desired. (The pie also can be covered with cut-out
pastry, with a full pastry crust or a crust of some
other design.)

Bake for 10 minutes. Lower heat to 350 degrees and
cook 40 minutes or so, until the topis light brown and
the filling is bubbly. Letting it cool an hour or so
will make it easier to slice.

Assorted recipes from the Detroit News, entered by
Diane Pahl

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