Raisin-Apple Pie Filling

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Raisin-Apple Pie Filling

Source: The Weimar Cookbook - vintage edition

 

1/2 cup raisins

4 cups diced apples

1/2 cup dates

Pinch of salt

2 Tbsp. arrowroot powder or cornstarch

2 tsp. grated orange rind

1/2 cup orange juice

9 inch baked pie shell of choice

 

Wash raisins in colander; drain. Cook raisins, apples, dates, salt, orange

juice until apples are tender. Moisten cornstarch with 1 Tbsp. water, add to

hot fruit; stir gently. Cook over low heat until glaze is clear. Add grated

orange rind; stir gently. Cool and pour into baked pie shell. Serve warm or

cold, with or without whipped topping.

 

 

" As the beloved God, under the shadow of His wings --- and as the apple of God's

eye --- the seeds of great faith live within us. "

 

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