Beautifully spiced fruit pie that is perfect for fall and winter.
Crust makes 2-9 inch pie dough
Place flour, sugar and salt in large mixing bowl. Cut in butter and shortening until it is course meal. The cold butter helps make the crust flaky so error on the side of not over working.
Slowly add the cold water until the dough holds its shape. Turn dough on to plastic wrap and press into a ball. The less you handle it, the better your crust will be. Chill or freeze.
Chop apples the same size as the Bakers Fruit Medley.
In a sauté pan melt the butter, add spices, lemon and orange peel. Add apples and coat the apples in the butter and spices. Add Bakers Fruit Medley with sugar, brandy and sea salt; stir to blend.
Mix the water with the cornstarch and add to the mixture.
Simmer over medium-low heat until mixture is very thick, stirring often to prevent scorching, (approximately 10 to 12 minutes.) Remove from heat. Transfer pie filling to large bowl and cool completely, about 1 hour.
Position rack in bottom third of oven; preheat to 380°F.
Transfer 1 crust to 9-inch glass pie dish, leaving dough overhang.
Spread cooled filling in crust. Cut second crust into 1/2-inch-wide strips. Arrange 6 dough strips atop filling, spacing 1 inch apart. Place 6 dough strips at 45-degree angle, forming diamond lattice pattern. Trim strip ends even with bottom crust. Fold crust edge and strips in; pinch the crusts sealed.
Bake 60- 75 minutes or until bottom crust is nicely browned.
Let pie cool completely, serve and enjoy!! Delicious with whip cream or pecan praline ice cream (even better!)