DRIED APRICOT PIE
Source of Recipe
Huachuca Herald
Recipe Introduction
Wonderful Filling. I had used a crumb crust for the top but think the lattice type crust would of been better.
List of Ingredients
DRIED APRICOT PIE
3 cups chopped dried apricots
1 (6oz) bag of dried cranberries
1/2 cup golden raisins
1 egg plus 1 egg yolk, beaten
1 cup packed dark brown sugar
1 cup coarsely ground walnuts
1/2 cup melted unsalted butter, cooled
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
Crusts for a double crust pie
1. Place apricots, cranberries, and raisins in a large saucepan, cover with water to a depth of 2 inches. Bring to a boil and boil over medium heat, stirring occasionally. Reduce heat and simmer 5 minutes. Drain and cool 15 minutes.
Preheat oven to 350 degrees
3. Combine egg and yolk, brown sugar, walnuts, butter, vanilla, cinnamon, and salt. Stir in dried fruit mixture.
4. Line a 9 inch pie plate with crust; pour in filling and smooth to edges. Cut second crust into strips for lattice over pie filling.
5. Bake about 1 hour, or until browned and bubbly. Cool on wire rack at least 1 hour before serving.
My note: Since I wanted to use the crust that Kayce posted from the Penzie catalog I did not make a top crust. I made a crumb crust out of flour, butter, and sugar. But I think the lattice top would of been better. I love the Penzie type crust and it was so flakey and easy to just pat in the pie plate.
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