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Mixed Dried Fruit Pie

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Midwest Living
Mixed Dried Fruit Pie
Apples, apricots and cherries sweeten this pie from Faye Hunton of Sedalia, Missouri.
prep:
45 mins
cool:
90 mins
chill:
30 mins
bake:
50 mins
Servings:
8
Mixed Dried Fruit Pie

Mixed Dried Fruit Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

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.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • To avoid overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in the oven.

Instructions Checklist
  • Bake in a 375° 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.

Nutrition Facts (Mixed Dried Fruit Pie)

Per Serving:
606 calories; total fat 21g; saturated fat 6g; polyunsaturated fat 9g; monounsaturated fat 5g; cholesterol 29mg; sodium 439mg; potassium 607mg; carbohydrates 101g; fiber 7g; sugar 65g; protein 6g; trans fatty acid 0g; vitamin a 1215IU; vitamin c 6mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 77mcg; vitamin b12 0mcg; calcium 50mg; iron 3mg.

Pie Pastry for Double-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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© Copyright 2023 Midwest Living. All rights reserved. Printed from https://www.midwestliving.com 02/04/2023

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Mixed Dried Fruit Pie
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