INGREDIENTS

1 lb         Golden Raisins

1 lb         Dark Raisins

¼ tsp      Cloves, ground

2              Lemon zest and juice

1Cup       Apple cider or juice

Pinch      Cardamom (pinch)

2 tsp       Cornstarch

1T            Heavy cream

1              Pie crust box, top & bottom

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METHOD:

1. Place first 5 ingredients in a small pot, bring to a boil then reduce to simmer until half of the liquid has absorbed. Mix cornstarch with 2 teaspoons of water. While stirring, add to the raisin pot. Bring to a quick boil then let cool.

2. Spray a deep dish pie plate with non-stick spray, form 1 of the pie crusts into the bottom and pour in the raisin mixture. Place the second pie crust on top and pinch all the edges. Make 4 equal slits in the top and brush with the heavy cream.

3. Sprinkle with hard sugar and bake on middle rack, 375° for 40 mins. or until top and bottom crusts ate golden brown.

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TIP:

• Try ½ craisins and ½ raisins for a holiday twist.

• A lattice top also looks very nice and adds a festive look.

• If you’re a big fan of toasted nuts, try walnuts, pistachios, or pine nuts.