Fruit: Bountiful Apricot, Cranberry, and Walnut Pie
Source of Recipe
"Fearless Baking"
List of Ingredients
1 unbaked piecrust for 9-inch pie pan
2 large eggs
1 cup packed light brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 cup whipping cream
3 tablespons unsalted butter, melted
1 1/2 cups coarsely chopped walnuts
1 1/2 cups dried apricots (about 7 ounces), cut into 1/2-inch pieces
1 cup dried cranberries (about 2 1/2 ounces)
Recipe
Put piecrust in Doughmakers pie pan and crimp edge. Line crust with heavy aluminum foil, pressing gently over the edge of the pie pan. Fill with metal pie weights or about 2 1/2 cups of dried beans. (Make sure the weights evenly cover the entire bottom of crust).
Put eggs, brown sugar, and vanilla in large bowl and use whisk to mix till smooth. Add salt, cinnamon, cream, and butter whisking to incorporate them. Using a large spoon, stir in walnuts, apricots, and cranberries. Pour into the partially baked crust.
Cooking Instructions: Position rack in bottom third of oven. Preheat oven to 375 degrees. Bake foil-covered, weighted piecrust for 10 minutes. Uncover piecrust and bake 5 minutes longer. Remove from oven; set aside. Reduce oven temperature to 350 degrees.
Bake filled pie about 30 minutes or until set. Check to see that the pie is set by giving it a gentle shake; the center should remain firm. The fruits and nuts will have risen to the top of the pie. Cool thoroughly and serve at room temperature. The covered pipe can be stored refrigerated up to 3 days.
Comments: This pie is filled to the brim with a colorful mixture, which imitates the final blaze of color from those fallen leaves.
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