Take two quarts dried apples, put them into an earthen pot that contains one gallon, fill it with water and set it in a hot oven, adding one handful of cranberries; after baking one hour fill the pot again with water; when done and the apple cold, strain it and add thereto the juice of three or four limes, raisins, sugar, orange peel and cinnamon to your taste.
2 cups dried apples
Water to cover apples
2 cups cranberries
3/4 cup brown sugar (packed)
1/2 cup raisins
1 teaspoon cinnamon
1 tablespoon orange peel
1. Cover dried apples with water. Soak 2-3 hours. Drain water, reserving 1 cup.
2. In saucepan, simmer soaked apples, 1 cup water, and cranberries until cranberries start to burst.
3. Remove from heat, add sugar, raisins, cinnamon, orange peel, and the juice of two limes.
4. Prepare Pie Crust. Pour mixture into pie plate lined with lower crust. Cover with upper crust.
5. Bake in preheated 400° oven 1 hour.
Yield: one 9-inch pie
Reprinted from Old Sturbridge Village Cookbook (Globe Pequot Press, 1995), with permission.