The ingredients for this came from The New Laurel’s Kitchen cookbook, but I’ve modified the instructions. I always use a food processor for this one, even if I have to borrow one, as I did this morning!
1/2 C raisins
4 medium apples
1/3 C apple juice
3/4 C brown sugar
1/2 t cinnamon (or more, to taste)
1/2 t cloves (0r more, to taste)
1 unbaked pie crust, with enough dough to form a lattice
Put the raisins in a food processor and process until finely chopped. Peel and core the apples and cut into chunks. Add them to the raisins and pulse a few times to chop them. Scrub and zest the orange, then juice it.
In a small saucepan with a lid, put the apples, raisins, apple juice, orange juice, and orange zest. Simmer, covered, until the apples are soft. Stir in the remaining ingredients.
Pour the hot filling into the piecrust and make a lattice on the top. You can make the filling ahead of time, but be sure to reheat it before putting it into the crust. Bake for 25-30 minutes at 450 F.
For an easy piecrust recipe, and instructions for making a lattice top, see my recipe for Pie Crust a la Mac.