A lovely medley of apricots, apples, and dates! Adapted from Pillsbury Complete Book of Baking. New England, Mid Atlantic, Canada, Mid West, West, Eastern European, Scandinavian catagories
- 1 homemade pastry for double-crust pie (or store bought frozen roll out pastry)
- 1 (17 ounce) can apricot halves, drained, reserving liquid
- 1⁄2 cup sugar
- 2 tablespoons cornstarch
- 3 cups tart apples, peeled, chopped
- 1 cup dates, chopped
- 1 tablespoon lemon juice
- 1⁄4 teaspoon nutmeg (optional)
- Prepare pastry for a two crust pie or use store bought rollout pie pastry.
- Heat your oven to 425*F. In a large saucepan, combine reserved apricot liquid, sugar, cornstarch, apples, dates and lemon juice. You may sprinkle the nutmeg over the top now, if desired. Cover; cook gently until apples are soft, stirring occasionally. Remove from hea and fold in apricot halves. Spoon this mixture into pastry lined pie pan.
- To make a decorative top crust, use canape(or small cookie) cutter(1") to cut out center of dough. Repeat cutouts in an evenly spaced pattern, working from center to within 1 1/2" of edge. Arrange pastry over filling. Fold the edge of the top pastry under bottom pastry. Press together to seal; flute edge.
- Bake at 425*F. for 25 to 35 minutes or until crust is golden brown and filling bubbles. Enjoy!