Mixed Dried Fruit Pie | Midwest Living

Error message

Notice: Undefined index: meredith_environment in require_once() (line 48 of /app/web/drupal_multisite/sites/midwestliving.com/settings.migration.php).

Mixed Dried Fruit Pie

Mixed Dried Fruit Pie

Login to rate this recipe.
  • Makes: 8 servings
  • Prep 45 mins
  • Cool 1 hr
  • Chill 30 mins
  • Bake 50 mins

Login to save this recipe

Apples, apricots and cherries sweeten this pie from Faye Hunton of Sedalia, Missouri.


  • 4 cups water
  • 3 cups dried apple slices
  • 1 cup dried apricots, sliced
  • 1 cup dried tart and/or sweet cherries
  • Pastry for Double-Crust Pie (recipe follows)
  • 1/4 cup orange juice
  • 1 teaspoon finely shredded lemon peel
  • 1 teaspoon lemon juice
  • 3/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 1/2 teaspoons butter, cut up
  • 1 egg, lightly beaten
  • 1 tablespoon water


  1. In a large saucepan, bring the 4 cups water, apples, apricots and cherries to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Remove from heat; cool to room temperature.
  2. Meanwhile, prepare Pastry for a Double-Crust Pie. Divide dough in half. Use your hands to slightly flatten each portion of dough into a 4-inch disk. Wrap each disk with plastic wrap and chill for no longer than 30 minutes.
  3. For filling: Stir orange juice, lemon peel and lemon juice into the cooled fruit mixture. In a small bowl, combine brown sugar, flour, cinnamon and salt. Add flour mixture to fruit mixture; stir until combined. Set filling aside.
  4. On a lightly floured surface, roll one dough portion from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry even with edge of pie plate. Roll the remaining dough into a 12-inch circle. Cut slits in pastry to allow steam to escape. If you like, using the trimmed pastry pieces, cut out decorative designs to garnish top of pie; set aside.
  5. Transfer fruit filling to the pastry-lined pie plate. Dot with butter. Place pastry circle on filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. In a small bowl, combine egg and the 1 tablespoon water for egg wash. If using, decorate top crust with pastry cut outs, and brush all over with egg wash.
  6. To avoid overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in the oven.
  7. Bake in a 375 degrees oven for 30 minutes. Remove foil. Bake for 20 to 30 minutes more or until filling is bubbly and crust is golden (if necessary, loosely cover top of pie with foil the last 10 to 15 minutes). Cool on a wire rack.

Pie Pastry for Double-Crust Pie


  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup butter-flavored shortening
  • 7 tablespoons cold water
  • 1/4 cup all-purpose flour


  1. In a large bowl, stir together 2 cups all-purpose flour, sugar, salt and cinnamon. Using a pastry blender, cut in the shortening until pieces are pea-size. In a small bowl, combine cold water and 1/4 cup flour; stir until mixture is smooth. Pour water-flour mixture over the flour-sugar mixture; mix with a fork until all of the flour-sugar mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

Nutrition Facts

(Mixed Dried Fruit Pie)

Servings Per Recipe 8, Fat, total (g) 21, carb. (g) 101, Thiamin (mg) 0, pro. (g) 6, vit. C (mg) 6, Polyunsaturated fat (g) 9, Cobalamin (Vit. B12) (µg) 0, Monounsaturated fat (g) 5, Folate (µg) 77, sat. fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 29, Niacin (mg) 3, cal. (kcal) 606, vit. A (IU) 1215, Potassium (mg) 607, sugar (g) 65, sodium (mg) 439, iron (mg) 3, fiber (g) 7, calcium (mg) 50, Riboflavin (mg) 0, Trans fatty acid (g) 0

Add Your Comment