This pie takes a bit of time…not active working time, but time to let fruit soak and the filling to cook. I make it for the holidays or special occasions so I don’t mind taking the extra time. The results are completely worth it.
Makes 8-10 servings
- 1 cup raisins
- 1 cup dried apricots
- 3 cups apple juice
- pinch sea salt
- 4 cups tart apples, cored and cut into small chunks
- 2 tablespoons red or barley miso
- 1/2 teaspoon ground cinnamon
- 2 tablespoons kuzu or arrowroot, dissolved in 1/4 cup cold water or juice
- 2 tablespoons fresh grated orange peel
- 1 tablespoon fresh grated lemon peel
- 2 tablespoons orange juice
- 1/2 cup walnuts, pan toasted and broken into small pieces
- 1 recipe Pastry Dough (see recipe with Chicken-less Pot Pie)
Step By Step Instructions:
Soak the raisins and apricots together in the apple juice for 6-8 hours. In an uncovered pot, place the soaked fruit, the soaking water, salt and apple pieces. Cook over medium heat for 1 hour. Remove a bit of hot juice and dissolve the miso. Stir into the pot and simmer for 5 minutes more. Mix the spices in very well and then stir in dissolved kuzu until the mixture thickens. Finally, stir in the orange and lemon peel, the orange juice and the walnuts. Set aside to cool as you prepare the pie crust.
When making this pie, I like to prepare it as a single crust pie, but you may also prepare double the recipe and make a lattice top. One other thing, this recipe makes really beautiful miniature tartlets, as well as a full-sized pie.