1 1/2 c Dried cherries
1/2 c Seedless raisins
1/3 c Brandy
4 Granny Smith apples; peeled,
-cored, diced
1 Seedless orange; ground
-peel and all
1/4 c Lemon juice
1 1/4 c Sugar
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground mace
1/4 ts Ground cloves
1/4 ts Ground ginger
2 Pie shells (8"); unbaked
If desired, pastry for top
-crusts or lattice
1/2 c Unsalted butter; melted
Preheat oven to 450 degrees F. in mixing bowl combine cherries,
raisins, and brandy and set aside. (In the time it takes to prepare
the apples and dough for crust, fruit should absorb brandy.) Add
apples, ground orange, and lemon juice to cherry mixture and blend
well. Sift together sugar, salt, cinnamon, mace, cloves, and ginger
and add dry mixture to blended fruit and mix evenly. Divide batter
and fill pie shells.
Pour 1/4 c melted butter evenly over each filled pie shell. If
using top crusts, cover tarts, crimp edges of pastry, and cut
slits in tip pastry; or cover tops with lattice strips as desired.
Bake tarts at 450 degrees R for 15 minutes. Reduce heat to 350
degrees F and bake 25 minutes longer, until crust is dry and
turning golden. Serve tarts warm.
They can be refrigerated and reheated in the oven at
350 degrees F for about 15 minutes.
