Apple and Dried-Fruit Spice Pie

• 4 lbs granny smith apples, peeled, cored & cut into chunks (about 6 large apples)
• 23 cup dried cherries
• 23 cup dried cranberries
• 23 cup golden raisin
• 23 cup dark raisin
• 23 cup dried currant
• 12 teaspoon ground nutmeg
• 12 teaspoon ground cinnamon
• 12 teaspoon ground cloves
• 12 teaspoon ground ginger
• 12 teaspoon allspice
• 12 teaspoon kosher salt
• 1 orange, zest of, minced
• 1 lemon, zest of, minced
• 23 cup light brown sugar, packed
• 14 cup granulated sugar
• 4 teaspoons cornstarch
• 12 cup dark rum (optional)
• 10 inches double crust pie crusts

1. Preheat oven to 350 degrees F with an oven rack in lowest position.
2. Working in 2 batches, & using a food processor, pulse apples into pea-size pieces, then transfer the apples to a large mixing bowl.
3. Put cherries, cranberries & raisins in food processor & whirl just until fruit starts to break up, then add this fruit mixture to the apples.
4. Stir in currants, spices, salt, zests, sugars, cornstarch (& rum, if using it).
5. Pour this mixture into a 9.5-inch deep dish pie pan with a bottom crust in it.
6. Prepare a lattice top with 1/2-inch to 3/4-inch wide dough strips & complete a lattice top using them.
7. Trip excess dough flush with edge of the pie pan, then use floured fingers to press edge of pie & seal strips to bottom edge.
8. Bake about 1 1/2 hours, or until golden brown & bubbling, & if necessary, put a a drip pan under the pie for the last 30 minutes.
9. Cool to room temperature before serving.
10. Refrigerate any leftovers.

granny smith apples, cherries, cranberries, golden raisin, dark raisin, currant, ground nutmeg, ground cinnamon, ground cloves, ground ginger, allspice, kosher salt, orange, lemon, light brown sugar, sugar, cornstarch, dark rum

Taken from www.food.com/recipe/apple-and-dried-fruit-spice-pie-410920 (may not work)