Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 10 \N | In pie pastry |
| ½ teaspoon | Red sandalwood powder |
| 3 tablespoons | Butter |
| ¼ teaspoon | Cinnamon |
| 2½ cup | Peeled, cored, thinly sliced |
| \N \N | Apples |
| 2½ cup | Peeled, cored, thinly sliced |
| \N \N | Pears |
| ¼ teaspoon | Powdered cloves |
| ¼ teaspoon | Mace |
| 1 cup | Mixed dried fruit: raisins, |
| \N \N | Pitted prunes, halved dates |
| ½ teaspoon | Crushed aniseed |
| ⅛ teaspoon | Salt |
| ½ cup | Almond milk (see below) |
| 1 pinch | Nutmeg |
Bake pie pastry at 425F for 10 minutes. Melt butter in a heavy skillet, add apple & pear slices & fry about 5 minutes. Stir in dried fruit. Blend almond milk with sandalwood, then stir into fruit mixture along with remaining ingredients. Pour into pie pastry, & bake at 350F about 35 minutes or until fruit is soft. The sandalwood tinges the fruit a reddish brown without significantly altering the taste. The almond milk is a thickening agent.
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