Apple, Craisins, Ginger Peach Pie

6 cups of thinly sliced peeled apples
½ cup brown sugar
1 tsp cinnamon
½ tsp salt
2 tsp vanilla extract
2 tbsp lemon juice or rum
¾ cup craisins, chopped
¼ cup candied ginger, chopped
1 jar of Bellisari’s Harvest Ginger Peach Spread
1 pie crust
2 tbsp butter
1 egg for egg wash

Preheat the oven to 350 degrees. In a saucepan on medium high heat, combine all the ingredients besides pie crust and eggs. Bring contents to a boil then drop the temperature down to a simmer. Allow to simmer for 10-15 min or until the apple slices have some softness to them. Allow to cool a little before placing in pie pan.

Prep the pie pan by placing the pie crust in the 9” pan. Take a fork and mark some holes in the bottom. If you have leftover pie dough, roll out dough and cut into 1” thick strips.

Put the filling into the pie pan, add the butter around the filling and start the lattice work on the top with the extra pie dough. Cover in egg wash.

Place in the oven and bake for 45 min.

Allow to cool and serve.