INGREDIENTS

INSTRUCTIONS

Combine first 17 ingredients in heavy large saucepan or Dutch oven. Cook
over low heat until apples are very tender and mixture is thick, stirring
occasionally, about 1 1/2 hours. Cool filling completely. (Can be prepared
up to 1 week ahead. Cover and refrigerate.)
Position rack in lowest third of oven and preheat to 400F. Roll out 1 pie
crust disk on lightly floured surface to 13-inch-diameter round (about 1/8
inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter
glass pie plate. Gently press into place. Trim edges of crust, leaving
3/4-inch overhang. Fold overhang under crust so that crust is flush with
edge of pie pan. Crimp edges with fork to make decorative border. Spoon
filling into crustlined pan, gently pressing flat.
Roll out second disk on lightly floured surface to 13-inch round. Cut out
about 28 three-inch leaves using cookie cutter. Press leaves lightly with
tines of fork to form vein pattern. Brush bottom of 1 leaf with milk. Place
leaf atop mince, overlapping crust slightly and pressing to adhere to
crust. Continue placing leaves atop pie in concentric circles, overlapping
edges slightly until top of pie is covered. Brush crust with milk. Bake
until crust is golden brown and mince bubbles, about 40 minutes. Cool
completely. Serve pie with rum raisin ice cream if desired.
Serves 8.
Bon Appetit November 1991
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