Dried Fruit Pie Recipe
It doesn't take a gourmet to judge how appetizing and flavorful Dried Fruit Pie using this recipe turns out. The delicious Canadian Dried Fruit Pie is mostly prepared with Fruits as the main ingredient. I prepare this yum Dried Fruit Pie as a Dessert every month or even more often. Whenever you try out this Dried Fruit Pie, don't forget to let me know your experience while preparing and eating it .
Ingredients
Pastry for 9 inch double crust pie
1 egg, beaten
Filling
2 cups dried apricots 500 mL
1-1/2 cups pitted prunes 375 mL
1 cup raisins 250 mL
1/2 cup dried apples 125 mL
3/4 cup packed brown sugar 175 mL
1/2 cup chopped almonds 125 mL
1/2 cup butter, melted 125 mL
1/4 cup rum 50 mL
1 tsp grated lemon rind 5 mL
1 tbsp lemon juice 15 mL
1-1/2 tsp cinnamon 7 mL
Directions
FILLING: In large saucepan, cover apricots, prunes, raisins and apples with water; bring to boil over medium heat.
Reduce heat to medium low; cover and simmer for 10 minutes.
Drain fruit and let cool; coarsely chop.
In large bowl, toss fruit with sugar, almonds, butter, rum, lemon rind and juice and cinnamon.
On lightly floured surface, roll out half of the pastry and fit into 9 inch (23 cm) pie plate; spoon in filling.
Trim and flute edge.
Roll out remaining pastry; using star shaped or other cookie cutter, cut out shapes and arrange in overlapping pattern over filling.
Pie can be prepared to this point, wrapped and frozen for up to 2 weeks.
Do not thaw.) Brush stars with egg.
Bake in 425°F (220°C) oven for 15 minutes.
Reduce heat to 375°F (190°C); bake for 20 to 25 minutes (1 hour and 15 minutes for frozen pie, shielding edges of pastry with foil) or until golden.
Reduce heat to medium low; cover and simmer for 10 minutes.
Drain fruit and let cool; coarsely chop.
In large bowl, toss fruit with sugar, almonds, butter, rum, lemon rind and juice and cinnamon.
On lightly floured surface, roll out half of the pastry and fit into 9 inch (23 cm) pie plate; spoon in filling.
Trim and flute edge.
Roll out remaining pastry; using star shaped or other cookie cutter, cut out shapes and arrange in overlapping pattern over filling.
Pie can be prepared to this point, wrapped and frozen for up to 2 weeks.
Do not thaw.) Brush stars with egg.
Bake in 425°F (220°C) oven for 15 minutes.
Reduce heat to 375°F (190°C); bake for 20 to 25 minutes (1 hour and 15 minutes for frozen pie, shielding edges of pastry with foil) or until golden.
