Mock Mincemeat Pie
['2 12-inch round Pie Crusts', '1 1/2 pounds Granny Smith apples (about 3 large), peeled, quartered, cored, cut into 1/2-inch cubes', '1 cup dried currants', '3/4 cup golden raisins', '3/4 cup sweetened dried cranberries', '3/4 cup diced dried apricots', '1/2 cup dried tart or sweet cherries', '1 cup sugar', '2 tablespoons mild-flavored (light) molasses', '2 tablespoons dark rum', '2 tablespoons brandy', '2 tablespoons cornstarch', '2 tablespoons (1/4 stick) unsalted butter', '1 teaspoon finely grated orange peel', '3/4 teaspoon finely grated lemon peel', '1/2 teaspoon ground ginger', '1/4 teaspoon ground cinnamon', '1/4 teaspoon ground allspice', 'Large pinch of ground cloves', 'Large pinch of fine sea salt', '1 tablespoon heavy whipping cream', '1 tablespoon sugar']
Place crusts on 2 rimless baking sheets and chill while preparing filling.
Place 1/3 of apples in processor. Using on/off turns, chop into small pieces. Transfer chopped apples to large saucepan. Repeat chopping remaining apples in 2 more batches in processor; add to saucepan. Place all dried fruit in processor. Using on/off turns, chop until beginning to stick together. Add dried fruits to saucepan with apples. Add sugar, molasses, rum, brandy, cornstarch, butter, orange peel, lemon peel, spices, and sea salt; stir to blend. Simmer over medium-low heat until mixture is very thick, stirring often to prevent scorching, 10 to 12 minutes. Remove from heat. Transfer pie filling to large bowl and cool completely, about 1 hour.
Position rack in bottom third of oven; preheat to 375°F. Transfer 1 crust to 9-inch glass pie dish, leaving dough overhang. Spread cooled filling in crust. Cut second crust into 1/2-inch-wide strips. Arrange 6 dough strips atop filling, spacing 1 inch apart. Place 6 dough strips at 45-degree angle to first strips, forming diamond lattice pattern. Trim strip ends even with bottom crust. Fold crust edge and strips in; press edge with tines of fork to seal. (Feeling ambitious? Click here for tips on making a woven lattice crust.) Whisk cream and sugar in small bowl to blend for glaze. Brush glaze over lattice.
Bake pie 15 minutes. Reduce oven temperature to 350°F and continue to bake until crust is golden brown and filling is bubbling, 50 to 60 minutes. Transfer pie to rack and cool completely for filling to set. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 2 hours before serving. If desired, rewarm pie in 325°F oven 10 to 15 minutes before serving.
Serve pie warm or at room temperature.
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