Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Raisins |
| 3 \N | Medium-sized tart green apples; peeled and cored |
| ½ small | Unpeeled orange; seed removed |
| ¼ small | Unpeeled lemon; seeds removed |
| ½ cup | Sweetener; (I use Sucanat) |
| ½ cup | Cranberry sauce; (I make my own) |
| 2 tablespoons | Brandy |
| 1 tablespoon | Quick-cooking tapioca |
| ½ teaspoon | Salt |
| ¼ teaspoon | Cinnamon |
| ¼ teaspoon | Ground cloves |
| ¼ teaspoon | Nutmeg |
| \N \N | Pastry for a 2-crust 9-inch pie |
Put the raisins, apples, orange, lemon through a food chopper, using a coarse blade (or, as I do, chop fruit into small bits). Stir in remaining pie ingredients. Fill the pastry-lined pie pan with the mixture and cover with the top crust in whatever pattern you desire. Cut vents, flute edges.
Bake at 400 degrees F. for 45-50 minutes.
Posted to fatfree digest by brooksong@... (D Lachman) on Aug 15, 1998, converted by MM_Buster v2.0l.