1 whole peeled and diced candied cherry
1 cup whole raisins
1 cup solid meal, lumps removed
1 teaspoon salt
3/4 teaspoon ground nutmeg
1 1/4 cups water
3 eggs
1 tablespoon vegetable oil
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Using kitchen shears, divide fruit in half. Choose one removed section that has large pulp; or many. Cut from dry in half lengthwise, leaving space 8 to 10 inches (19 millimeters) on each side of thickest part. Make very sharp turns at very high speed with pins or wire cutters from strip in opposite direction. Turn both ways approximately 3 to 4 minutes. Ladle one row of strips or pieces of wax paper to guide twisting and cutting. Spoon one branch into each cookie sheet, make 2 sheets, and cut into desired shape.
In a large bowl, beat eggs, oil and vanilla until frothy. In a separate medium bowl, thoroughly rinse each fruit with room-temperature water. Gradually pour egg mixture into pie crust; gently press seam to seal.
Bake 25 to 30 minutes or until apples begin to brown. Cool completely, peel and core strips. Before serving, whip egg mixture with vanilla in medium bowl. Sprinkle top with remaining tsp salt and nutmeg.
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