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Apricot Prune Pie Recipe
|Cooked dried apricots||1 1⁄4 Cup (20 tbs), mixed with pitted prunes|
|Pitted prunes||1 1⁄4 Cup (20 tbs), mixed with cooked dried apricots|
|Unbaked pastry||1 (For 2-Crust 9-Inch Pie)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Cooking liquid||1⁄2 Cup (8 tbs) (From Fruit)|
|Lemon||1 , juiced|
Serving size: Complete recipe
Calories 2250 Calories from Fat 770
% Daily Value*
Total Fat 86 g132.3%
Saturated Fat 44.3 g221.4%
Trans Fat 0 g
Cholesterol 32.3 mg10.8%
Sodium 999.1 mg41.6%
Total Carbohydrates 374 g124.8%
Dietary Fiber 40 g160.1%
Sugars 183.7 g
Protein 25 g50.6%
Vitamin A 143.7% Vitamin C 121%
Calcium 18.9% Iron 18.2%
*Based on a 2000 Calorie diet
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 (425Â°F.) for about 30 minutes.