MEDIEVAL FRUIT SLICES PIE              Servings: 8

1   10 inch   pie pastry               1/2 tsp.  red sandalwood powder
3   T.        butter                   1/4 tsp.  cinnamon
2 1/2 c.      peeled, cored, thinly sliced apples
2 1/2 c.      peeled, cored, thinly sliced pears
1/4 tsp.      powdered cloves          1/4 tsp.  mace
1   c.        mixed dried fruit: raisins, pitted prunes, halved dates
1/2 tsp.      crushed aniseed          1/8  tsp. salt
1/2 c.        almond milk (see below)      pinch nutmeg

	Bake pie pastry at 425F for 10 minutes.  Melt butter in a heavy
skillet, add apple and pear slices and fry about 5 minutes.  Stir in
dried fruit.  Blend almond milk with sandalwood, then stir into fruit
mixture along with remaining ingredients.  Pour into pie pastry, and
bake at 350F about 35 minutes or until fruit is soft.

	The sandalwood tinges the fruit a reddish brown without significantly
altering the taste.  The almond milk is a thickening agent.

Almond Milk
1/2 c.        blanched almonds         1 1/3 c.  boiling water
1 1/2 tsp.    honey                        dash  salt

	Blanch almonds by boiling 2-3 minutes, draining, pouring cold water
over them, and popping off the skins.  Grind almonds in blendaer, adding
a few tablespoons of ice water during the process to prevent paste from
becoming oils.  Add honey and salt to one cup boiling water and dissolve.
Pour liquid over almonds.  Soak 10 minutes, stirring occasionally.  Strain
out almond pieces if smooth texture is desired.  Refrigerate.  Makes
about 1 1/4 c. unstrained or 1 c. strained.  Keeps about 3 days.