Apricot Prune Pie Recipe
Summary
Ingredients
| 2 1/2 cups mixed cooked dried apricots and pitted prunes | ||
| Pastry for 2-crust 9-inch pie, unbaked | ||
| Cornstarch | 1 Tablespoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| 1/4 teaspoon each of ground cinnamon and nutmeg | ||
| 1/2 cup cooking liquid from fruit | ||
| Lemon juice | 1 | |
| Butter | 1 Tablespoon | |
Directions
Put fruit into 9-inch pie pan lined with pastry.
Mix cornstarch, sugar, salt, and spices.
Gradually stir in liquid.
Cook, stirring constantly, until slightly thickened.
Stir in lemon juice and butter; pour over fruit.
Cover with remaining pastry.
Moisten edges of pastry with water and press together with tines of fork.
Trim edges and cut slits in top to allow steam to escape.
Bake in preheated hot oven (425°F.) for about 30 minutes.
Mix cornstarch, sugar, salt, and spices.
Gradually stir in liquid.
Cook, stirring constantly, until slightly thickened.
Stir in lemon juice and butter; pour over fruit.
Cover with remaining pastry.
Moisten edges of pastry with water and press together with tines of fork.
Trim edges and cut slits in top to allow steam to escape.
Bake in preheated hot oven (425°F.) for about 30 minutes.
Chef
