2 c. apple cider
6 (2 to 3 inch) cinnamon sticks
8 c. sliced, peeled cooking apples
1 tbsp. lemon juice
1 c. dried mixed fruit bits
2/3 c. sugar
2 tbsp. all-purpose flour
3 tbsp. butter
2 tbsp. honey
1 tbsp. cornstarch

Prepare pastry. Bring cider and cinnamon to boiling. Boil gently uncovered 20 minutes or until reduced to 1 cup. Strain through cheesecloth-lined sieve. Discard cinnamon. Set aside.

For filling, if apples lack tartness sprinkle with lemon juice. In saucepan, combine 2 tablespoons cider mixture and apples. Cook covered 4 to 5 minutes or until tender but not soft. Remove from heat. Add fruit bits, toss.

Combine sugar and flour, stir into apples. Divide pastry in half, for bottom crust on lightly floured surface, roll half of the dough into a 12-inch circle, fit into a 9-inch pie plate. Trim pastry even with rim. Turn filling into pastry, dot with 1 tablespoon butter.

For top crust, roll remaining dough on flour surface into 12-inch circle, make cutouts, trim to 1/2 inch beyond edge. Seal and flute edge high. Brush with milk, sprinkle with sugar. Cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes. Remove foil, bake about 20 minutes or more or until crust is golden, cool.

To serve, prepare sauce in a saucepan. Combine remaining cider mixture, 2 tablespoons butter, honey and cornstarch, cook and stir until bubbly, cook and stir 2 minutes more. Serve pie with ice cream and warm sauce.