Dried Fruit Pie Recipe
Ingredients
Unbaked double crust
1/2 cup dried apricots
1/2 cup dried prunes
1/3 cup raisins
1/4 cup orange juice
1/8 tsp Mace
Directions
Pour boiling water over apricots and prunes, and allow to sit for 3 minutes.
Drain and cover with a bath of cold water.
Allow to soften for 3 hours, Then drain the liquid into a saucepan.
Cut fruit into quarters, and put in saucepan with liquid.
Cook and stir until fruit is completely softened and liquid is reduced to about 1/3 cup (90 mL).
Remove from heat, and stir in raisins, orange juice, and mace.
Transfer to 8 or 9 inch (20 or 23 cm) pastry-lined pie pan.
Adjust top crust, and pinch or flute edges; then cut in vents to allow steam to escape.
Bake at 400°F (200°C) for 30 to 35 minutes.
Drain and cover with a bath of cold water.
Allow to soften for 3 hours, Then drain the liquid into a saucepan.
Cut fruit into quarters, and put in saucepan with liquid.
Cook and stir until fruit is completely softened and liquid is reduced to about 1/3 cup (90 mL).
Remove from heat, and stir in raisins, orange juice, and mace.
Transfer to 8 or 9 inch (20 or 23 cm) pastry-lined pie pan.
Adjust top crust, and pinch or flute edges; then cut in vents to allow steam to escape.
Bake at 400°F (200°C) for 30 to 35 minutes.
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