Apple Cranberry Tart with Rum Raisins
rec.food.recipes/Janette/2002

3/4 cup fresh or frozen cranberries
1/3 cup sugar
1/4 cup raisins
1/4 cup rum
2 tsp. lemon peel
1/3 cup blanched almonds
2/3 cup sugar
8 apples
1 tbsp. all-purpose flour
1 tsp. cornstarch
1/2 tsp. cinnamon
1 tbsp. lemon juice
2 (10-inch) unbaked pie shells
lattice crust for two 10-inch pies
1 egg
1 tbsp. milk
1/2 tsp. cinnamon
1 tbsp. sugar

Chop the cranberries and place them in a bowl. Combine the cranberries with 1/3 cup sugar and let stand one hour.

Soak the raisins in the rum for 30 minutes. Chop the lemon peel and almonds and combine with 2/3 cup sugar. Slice the apples.

In a large bowl, combine lemon peel mixture, flour, cornstarch and 1/2 tsp. of cinnamon. Add the apples, cranberries, raisins, rum, and lemon juice.

Fill the prepared pie shells and top with a lattice crust. Combine the egg and milk and brush over the crust. Combine 1/2 tsp. of cinnamon and 1 Tbsp. of sugar and sprinkle over the crust.

Bake in a 425 degree oven for 20 minutes then reduce the temperature to 350 degrees and bake an additional 40 minutes. Makes 8 to 10 servings