Apple Chutney Pie

2 rolled sheets of pie pastry

8 apples of mixed variety, peeled and sliced

Zest and juice of one lemon

1/2 cup sugar

¼ cup flour

1/4 cup dried currants

1 small piece fresh ginger (about 1”), grated

1 tsp ground cardamom

1/2 tsp ground cinnamon

1/4 tsp ground clove

½ tsp salt

3 Tbsp butter, cubed

Preheat your oven to 400 degrees F. In a large mixing bowl combine apples, lemon zest and juice, sugar, flour, currants, ginger, spices, and salt. Mix well and let sit for 15-20 minutes.  Line a pie plate with one sheet of pastry. Fill the pastry with all the filling and dot the top with the cubed butter. Place the second crust over the top, trim and crimp the edges. Cut a small vent in the top of the crust. Place on a baking sheet and bake for 1 hour or until the crust is golden and the filling is bubbling. Rest for at least two hours before cutting. Enjoy warm with vanilla ice cream.

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