Apple Gingerbread Pie

Crust:
1/2 cup Crisco® Shortening
1/4 cup sugar
1¼ cups flour
1/2 cups ground pecans
1/2 tsp. ginger

Filling:
4½ thinly sliced, peeled Granny Smith apples
3 tbsp. honey
2 tbsp. water
1/3 cup Sun-Maid® golden raisins
1/3 cup Sun-Maid® currants
1/2 to 1 tsp. apple pie spice, to taste

Topping
1 cup whipping cream, whipped
2 tbsp. finely chopped pecans

To prepare, cream Crisco and sugar until light; stir in flour, pecans and
ginger. Beat until mixture is uniform. Press into 9" glass pie plate.
Bake at 375° for 10 to 12 minutes or until lightly browned. Cool.

To prepare filling, combine apples, honey and water in large saucepan. Simmer, covered 20 minutes or until apples are tender. Stir in raisins, currants and apple pie spice. Cool. Spoon into cooled baked pie crust.

For topping, spread whipped cream over filling; sprinkle with chopped pecans. Refrigerate until ready to serve. Refrigerate leftovers.