Mock Mincemeat Pie

Ingredients

• 0.8 cup apricot dried diced
• 2 tablespoons brandy 
• 2 tablespoons cornstarch 
• 2 tablespoons rum dark
• 1 cup currants dried
• 0.8 cup golden raisins 
• 1.5 pounds apples i use 2 granny smith apples cored peeled quartered cut into 1/2-inch cubes ( 3 large)
• 0.3 teaspoon ground allspice 
• 0.3 teaspoon ground cinnamon 
• 1 pinch ground cloves 
• 0.5 teaspoon ground ginger 
• 1 tablespoon cup heavy whipping cream 
• 0.8 teaspoon lemon zest finely grated
• 2 tablespoons blackstrap molasses light ()
• 1 teaspoon orange zest finely grated
• 2 12-inch pie crust dough 
• 1 pinch sea salt fine
• 1 tablespoon sugar 
• 0.8 cup cranberries dried sweetened
• 0.5 cup cherries dried sweet
• 2 tablespoons butter unsalted ()

Equipment

• bowl
• sauce pan
• oven
• whisk
• pie form

Directions

1. Place crusts on 2 rimless bakingsheets and chill while preparing filling.
2. Place 1/3 of apples in processor. Using on/off turns, chop into smallpieces.
3. Transfer chopped apples to largesaucepan. Repeat chopping remainingapples in 2 more batches in processor;add to saucepan.
4. Place all dried fruit inprocessor. Using on/off turns, chop untilbeginning to stick together.
5. Add driedfruits to saucepan with apples.
6. Addsugar, molasses, rum, brandy, cornstarch,butter, orange peel, lemon peel, spices,and sea salt; stir to blend. Simmer overmedium-low heat until mixture is verythick, stirring often to prevent scorching,10 to 12 minutes.
7. Remove from heat.
8. Transfer pie filling to large bowl and coolcompletely, about 1 hour.
9. Position rack in bottom third of oven;preheat to 375°F.
10. Transfer 1 crust to 9-inchglass pie dish, leaving dough overhang.
11. Spread cooled filling in crust.
12. Cut secondcrust into 1/2-inch-wide strips. Arrange 6dough strips atop filling, spacing 1 inchapart.
13. Place 6 dough strips at 45-degreeangle to first strips, forming diamond latticepattern. Trim strip ends even with bottomcrust. Fold crust edge and strips in; pressedge with tines of fork to seal. (Feelingambitious? Click here for tips on making a woven lattice crust.)
14. Whisk cream and sugar in small bowl toblend for glaze.
15. Brush glaze over lattice.
16. Bake pie 15 minutes. Reduce oventemperature to 350°F and continue to bakeuntil crust is golden brown and filling isbubbling, 50 to 60 minutes.
17. Transfer pieto rack and cool completely for filling toset. DO AHEAD: Can be made 1 day ahead.Cover and refrigerate.
18. Let stand at roomtemperature 2 hours before serving. Ifdesired, rewarm pie in 325°F oven 10 to 15minutes before serving.
19. Serve pie warm or at room temperature.
20. Bon Appétit