Our traditional and original family recipe for St. Nicholas Day, Dec. 19/6!
For Pie Crust
- 4 cups flour
- 1 1/3 cups plus 1/4 cup vegetable shortening
- 2 tsp. salt
- 1/2 to 3/4 cold water, as needed to moisten dough
- 2 cups peeled, chopped, and cored tart apples
- 1/2 cup chopped pitted prunes
- 1 cup chopped raisins
- 1/4 cup currants
- 1/4 cup chopped pitted dates soaked in 1/4 cup boiling water, let cool, and then stir in 1 Tbsp. cornstarch.
- Grated rind of 2 oranges, plus one orange, peeled, seeded and chopped
- 1 Tbsp. scotch, rum, or sherry (optional)
- 1/4 tsp. each of: cinnamon, allspice, cardamom, and ginger
- 1/2 cup honey
- 1/4 cup orange juice
- juice and rind of 1 lemon
– Preheat oven to 375 degrees F.
– Mix flour and salt and cut in shortening until it is the consistency of small peas.
– Sprinkle with water 1 Tbsp. at a time, tossing with a fork until the flour mixture is moistened and pastry almost cleans side of bowl. Add an extra tablespoon or two of water if necessary to moisten dough.
– Gather pastry into a ball, divide into two equal halves, and shape each half into a flattened round on a lightly floured surface.
– Using a floured rolling pin, roll one round of pastry to generously fit a nine inch pie plate, using floured rolling pin.
– Fold pastry into quarters, unfold and ease into pie plate, pressing firmly against bottom and side.
– Mix all filling ingredients together thoroughly and place on lower crust.
Roll out second round of pastry to generously fit over pie, trim and seal edges.
– Cut a small hole in the centre of the pie to allow steam to escape. Sprinkle on 1-2 Tbsp. white sugar over the top pie crust (for snow)
– Bake in preheated oven for about 45 minutes or until golden brown.
– Do not overly brown the pie crust.
– Remove pie from oven and immediately sprinkle top with (optional) icing sugar.