Served as dessert. Vegetarian dish. Speciality: Low Sodium, Low Cholesterol, Low Protein diet.

3/4 cup fresh Cranberries

1/3 cup Sugar

1/4 cup Raisins

1/4 cup Rum

2 teaspoons Lemons, rind of

1/3 cup blanched Almonds

2/3 cup Sugar

8 Apples

1 Tablespoon All-purpose Flour

1 teaspoon Cornstarch

1/2 teaspoon Cinnamon

1 Tablespoon Lemon Juice

2 10 inch unbaked Pie Shells

Pie dough, for Lattice Crust,for two 10 inch Pies

1 Egg

1 Tablespoon Milk

1/2 teaspoon Cinnamon

1 Tablespoon Sugar

Chop the cranberries and place them in a bowl. Combine the cranberries with 1/3 cup sugar and let stand one hour. Soak the raisins in the rum for 30 minutes. Chop the lemon peel and almonds and combine with 2/3 cup sugar. Slice the apples. In a large bowl, combine lemon peel mixture, flour, cornstarch and 1/2 tsp of cinnamon. Add the apples, cranberries, raisins, rum, and lemon juice. Fill the prepared pie shells and top with a lattice crust. Combine the egg and milk and brush over the crust. Combine 1/2 tsp of cinnamon and 1 tablespoon of sugar and sprinkle over the crust. Bake in a 425 degree oven for 20 minutes then reduce the temperature to 350 degrees and bake an additional 40 minutes.

Preparation time: 15 minutes

Cooking time: 1 1/4 hours

Serves: 8-10

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