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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A lovely medley of apricots, apples, and dates! Adapted from Pillsbury Complete Book of Baking. New England, Mid Atlantic, Canada, Mid West, West, Eastern European, Scandinavian catagories Ingredients:
1 homemade pastry for double-crust pie (or store bought frozen roll out pastry) |
1 (17 ounce) can apricot halves, drained, reserving liquid |
1/2 cup sugar |
2 tablespoons cornstarch |
3 cups tart apples, peeled, chopped |
1 cup dates, chopped |
1 tablespoon lemon juice |
1/4 teaspoon nutmeg (optional) |
Directions:
1. Prepare pastry for a two crust pie or use store bought rollout pie pastry.
2. Heat your oven to 425*F. In a large saucepan, combine reserved apricot liquid, sugar, cornstarch, apples, dates and lemon juice. You may sprinkle the nutmeg over the top now, if desired. Cover; cook gently until apples are soft, stirring occasionally. Remove from hea and fold in apricot halves. Spoon this mixture into pastry lined pie pan.
3. To make a decorative top crust, use canape(or small cookie) cutter(1 ) to cut out center of dough. Repeat cutouts in an evenly spaced pattern, working from center to within 1 1/2 of edge. Arrange pastry over filling. Fold the edge of the top pastry under bottom pastry. Press together to seal; flute edge.
4. Bake at 425*F. for 25 to 35 minutes or until crust is golden brown and filling bubbles. Enjoy!
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