Spinach-Apple-Gouda Pie (Tourte De Blettes)

• 2 (9 inch) pie shells
• Filling
• 2 tart apples, peeled and diced fine
• 1/2 cup golden raisin
• 1/4 cup dark rum, heated
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained well
• 1/2 cup pine nuts
• 1/2 cup confectioners' sugar
• 1/2 lb gouda cheese, diced into small cubes
• 2 beaten eggs
• 2 tablespoons currant jelly or 2 tablespoons any jam
• confectioners' sugar, for dusting

1. Soak raisins in heated rum for 10 minutes.
2. Roll out bottom crust, and line a 9" baking dish.
3. Mix all filling ingredients well, and put into bottom crust. Put on top crust, crimp edges well, and prick a few times to create air vents.
4. Bake at 350 until golden brown, about 40 minutes. Cool and dust with confectioner's sugar.
5. Freezes well.
6. (I sometimes make these into little bite-sized appetizers by cutting the dough in 3" circles with a fluted biscuit cutter, adding 2 t filling, folding over, and sealing by crimping the edges with a fork.).

pie shells, filling, apples, golden raisin, dark rum, well, pine nuts, confectioners, gouda cheese, eggs, currant jelly, confectioners

Taken from www.food.com/recipe/spinach-apple-gouda-pie-tourte-de-blettes-507301 (may not work)