Ingredients
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2 (9 inch) pie shells
Filling
2 tart apples, peeled and diced fine
1/2 cup golden raisin
1/4 cup dark rum, heated
2 (10 ounce) packages frozen chopped spinach, thawed and drained well
1/2 cup pine nuts
1/2 cup confectioners' sugar
1/2 lb gouda cheese, diced into small cubes
2 beaten eggs
2 tablespoons currant jelly or 2 tablespoons any jam
confectioners' sugar, for dusting
Preparation
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Soak raisins in heated rum for 10 minutes.
Roll out bottom crust, and line a 9\" baking dish.
Mix all filling ingredients well, and put into bottom crust. Put on top crust, crimp edges well, and prick a few times to create air vents.
Bake at 350 until golden brown, about 40 minutes. Cool and dust with confectioner's sugar.
Freezes well.
(I sometimes make these into little bite-sized appetizers by cutting the dough in 3\" circles with a fluted biscuit cutter, adding 2 t filling, folding over, and sealing by crimping the edges with a fork.).
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