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From the Kitchen of Sharmagne Leland-St. John
1 each: top and bottom pie crust
1 cup raisins
1 cup golden raisins
1 cup dried cranberries
1 cup apple, finely diced
1/2 cup sugar
1/2 cup each: dried apricots, peaches, and pineapple
1/2 cup walnuts, chopped
1 orange, peeled, seeded, and finely chopped
1/2 cup dark rum
2 tablespoons tapioca
2 tablespoons fresh lemon jiuce
1/2 teaspoon each: ground cardamom, cinnamon,cloves and numeg.
Preheat the oven to 400 degrees.
In a large bowl, combine all the filling ingredients. Mix well.
Using a slotted spoon move fruit into the pie crust. Place the
rolled out top crust atop the pie, flute the edges with a fork. Cut
slits in top. Bake for approximately 40 minutes. Let cool. Serve.