---------- Recipe via Meal-Master (tm) v8.03
  
       Title: HARVEST PIE (TDN)
  Categories: Desserts, Pies, Fruits
       Yield: 8 servings
  
       6 md Tart, firm apples (such as
            Granny Smith), peeled, cored
            And cut into 1/2″ chunks
       4 md Green tomatoes, unpeeled,
            Cored, & cut into 1/2″
            Chunks
       3 tb Dried currants
       1 c  Brown sugar
     1/2 c  Flour
       1 ts Cinnamon
     1/4 ts Cloves
     1/4 ts Nutmeg
     1/4 ts Salt
       1    Crust for double 10″ pie
       2 tb Rum or brandy (optional)
       3 tb Butter, cut into small
            Chunks
  
   Preheat oven to 400 degrees.
   
   Cut up enough apples and tomatoes to make 3 quarts of
   chunks.  Add currants.  Combine brown sugar, flour,
   spices and salt in a bowl and rub together with your
   hands to blend evenly.  Toss with fruit.
   
   Divide pie dough in unequal halves. Roll the bigger
   half to be 1/8 inch thick.  Fit it into the bottom of
   a 10 inch deep-dish pie plate. Trim edges.  Roll
   excess dough with remaining dough into a rough
   rectangle about 1/8 inch thick. Cut in strips as wide
   as you prefer.
   
   Fill the bottom crust with apple mixture.  Sprinkle
   rum or brandy, if desired, over the top, then dot with
   butter.  Cover crust with pastry strips in a
   windowpane pattern.  Sprinkle with a little sugar, if
   desired. (The pie also can be covered with cut-out
   pastry, with a full pastry crust or a crust of some
   other design.)
   
   Bake for 10 minutes.  Lower heat to 350 degrees and
   cook 40 minutes or so, until the topis light brown and
   the filling is bubbly. Letting it cool an hour or so
   will make it easier to slice.
   
   Assorted recipes from the Detroit News, entered by
   Diane Pahl
  
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