Ingredients
8
8 servings
- •1.25 pounds round steak, cut into small pieces
- •1 cup apple cider
- •4 Granny Smith apples - peeled, cored and finely diced
- •2.5 cups dried currants
- •2.5 cups raisins
- •1 (16 ounce) jar sour cherry preserves
- •1.3333333730698 cups white sugar
- •0.5 pound chopped candied mixed fruit peel
- •0.5 cup butter
- •1 teaspoon ground ginger
- •0.5 teaspoon ground cloves
- •0.5 teaspoon ground nutmeg
- •0.5 teaspoon ground cinnamon
- •0.5 teaspoon salt
- •1 (16 ounce) can pitted sour cherries, drained with liquid reserved
- •1 recipe pastry for a 9 inch double crust pie
- •2 tablespoons heavy cream
- •sugar
Instructions
- Combine steak and cider in a Dutch oven. Bring to a boil, then reduce heat to a simmer. Cover and cook until steak is tender, about 20 minutes. Remove steak to a cutting board; coarsely chop, then return to the pot.
- Stir in apples, currants, raisins, cherry preserves, 1 1/3 cups sugar, mixed fruit peel, and butter. Add ginger, cloves, nutmeg, cinnamon, and salt. Simmer, uncovered, over low heat until mixture is very thick, about 1 hour 30 minutes. Stir in cherries and remove from heat.
- Transfer filling to a container and allow to cool at room temperature. Cover tightly and refrigerate for at least 1 week before using.
- Preheat the oven to 350 degrees F (175 degrees C).
- Line a 9-inch pie dish with 1 pastry crust. Spoon filling into crust and cover with second pastry crust. Crimp edges and cut several slits into top pastry. Brush with cream and sprinkle with 1 teaspoon sugar.
- Bake in the preheated oven until golden brown, about 45 minutes.
Nutritional Facts
Per 8 servings
- Calories: 1106
- Carbohydrate: 181g
- Fat: 38g
- Fiber: 9g
- Protein: 21g
- Sugar: 82g
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