Recipe - Harvest Pie

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 tablespoon Dried currants
1 cup Brown sugar
One half cup Flour
1 teaspoon Cinnamon
One fourth teaspoon Cloves
One fourth teaspoon Nutmeg
One fourth teaspoon Salt
1 Crust for double 10" pie
2 tablespoon Rum or brandy (optional)
3 tablespoon 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 deepdish 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 cutout 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini