Dried Fruit Pie

Makes a 9-inch pie, 8 slices.

1 cup white wine
1/4 cup sugar
2 tablespoons butter
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
12-ounce package pitted prunes, quartered
7-ounce package peach halves, quartered
6-ounce package dried apples
1/2 cup dried cranberries or dried cherries (optional)
Pastry dough for a 9-inch, two-crust pie

Combine the wine, sugar, butter, ginger and allspice with 1 cup of water in a large, heavy pot and bring to a boil. Add all the fruit and bring mixture back to a boil. Then simmer over low heat, covered, for about 10 minutes, stirring occasionally. Add an additional tablespoon or two of water if necessary. Transfer the mixture to a bowl and let cool for 10 minutes.

Roll out pastry dough into 2 rounds large enough to fit over a 9 inch pie pan. Line the pie pan with 1 round of dough and spoon the fruit into it, spreading evenly. Pour any remaining juice over the top. Using the second round of dough, fit the top crust over the pie, crimp the edges, and cut several slits in the top for steam to escape.

Bake in a preheated 400oF oven for 30 minutes, or until the crust is browned. Serve in small pieces, with ice cream if possible.