Ingredients

Pastry 2 cups (500 mL) all-purpose flour cup (125 mL) granulated sugar tsp (1 mL ) salt 2/3 cup (150 mL) cold butter, cubed 1 egg 1 egg yolk Filling 2 tart apples, peeled, cored and diced 2 ripe pears, peeled, cored and diced 1 cup (250 mL) golden raisins 1 cup (250 mL) packed brown sugar cup(125 mL) butter cup (125 mL) currants cup (125 mL) diced candied mixed fruit 2 tsp (10 mL) grated lemon rind 1 tbsp (15 mL) lemon juice 1 tsp (5 mL) each of cinnamon, nutmeg and allspice cup (125 mL) apple or pear juice cup (50 mL) brandy or dark rum

Description

The Pastry For This Pie Can Be Made Up To 3 Days Ahead Or Frozen For Up To 2 Weeks. The Filling Can Be Made Up To 1 Month Ahead And Used As A Filling For 12 Individual Tarts. The Lattice Crust Exposes The Rich Dark Interior Of This Famous Holiday Treasure

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