Prep 20 mins
Cook 30 mins
A variation of Mireille Johnson's *tourte de blettes* recipe in *Cuisine of the Sun*, this south-of-France treat is a party staple for us! The sweet-savory combination is always a delightful surprise!
- 2 (9 inch) pie shells
- 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
- Soak raisins in heated rum for 10 minutes.
- Roll out bottom crust, and line a 9" baking dish.
- 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.
- Bake at 350 until golden brown, about 40 minutes. Cool and dust with confectioner's sugar.
- Freezes well.
- (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.).