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


Christmas Apple Pie



  • 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 (Christmas Apple Pie)

466 calories; 17 g total fat; 22 mg cholesterol; 352 mg sodium. 77 g carbohydrates; 4 g protein;

Rich Pie Pastry



  • In a large bowl, stir together flour, sugar and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time , until all the dough is moistened. Divide in half. Using your fingers, gently knead the dough just until a ball forms. Use your hands to flatten each dough ball into a 6-inch disk. Cover dough with plastic wrap and refrigerate for at least 30 minutes. Continue as directed in step 3.