Pastry for two crusts
1 c. raisins
1/2 c. currants
2 tbsp. marmalade
1/2 c. orange juice or wine
2 tbsp. flour
1/4 tsp. cloves
2 apples, peeled and chopped
1/2 c. dates, chopped
Whole almonds, blanched
3/4 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg

Poach fruit and nuts in juice with marmalade. Combine sugar, flour and spices and stir into fruit until thick. If too thick, add more juice. Cool filling.

Line a 9 or 10-inch pie pan with 2/3 of the pastry rolled out. Traditionally this is made in a straight-sided pan, but you would need a springform pan, so a regular pie pan is fine.

Fill with the fruit and nuts. Roll the remainder of the pastry out thinly and cut in narrow strips. Make a lattice over the fruit, weaving the strips over and under diagonally. Crimp to edges with a little milk to seal. Brush lattice with beaten egg wash. Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake for 30 minutes more.