Dried fruit and a little lemon peel make this double-crust pie extra special for the holidays.

Source: Midwest Living


Recipe Summary

45 mins
30 mins
1 hr
2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Prepare Rich Pie Pastry.

For fruit filling:
  • Pour boiling water over dried fruit. Let stand for 5 minutes; drain. In a very large bowl, combine 3/4 cup sugar, flour, lemon peel, cinnamon, and salt. Stir in drained fruit and apples; set aside.

  • On lightly floured surface, roll 1 dough disk from center to edges into 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate being careful not to stretch pastry. Transfer fruit filling to the pastry-lined pie plate. Trim pastry to edge of pie plate. Brush edge with a little water.

  • Roll remaining dough disk into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Brush with half-and-half, light cream, or milk. Sprinkle with some sugar. To prevent overbrowning, cover edge of pie with foil. Place pie on a cookie sheet to catch any drips.

  • Bake in a 375 degree F oven for 35 minutes. Remove foil. Bake for 25 to 35 minutes more or until top is golden and filling is bubbly. Cool on a wire rack. Makes 8 servings.

Test Kitchen Tip:

If you like, omit the Rich Pie Pastry and use one 15-ounce package rolled refrigerated unbaked piecrust (2 crusts). Ease 1 piecrust into pie plate being careful not to stretch pastry.Transfer fruit filling to the pastry-lined pie plate. Brush edge with a little water. Add second pastry and continue as above.

Prepare pie; cool. Let stand at room temperature up to 8 hours before serving.

Nutrition Facts

466 calories; fat 17g; cholesterol 22mg; saturated fat 6g; carbohydrates 77g; mono fat 7g; poly fat 3g; insoluble fiber 5g; sugars 34g; protein 4g; vitamin a 291.5IU; vitamin c 5.9mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.2mg; vitamin b6 0.1mg; folate 68.5mcg; sodium 352mg; potassium 170mg; calcium 20.2mg; iron 2mg.