Fireside Fruit Pie

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

• Ready In: 45 mins
• Serves: 8

Ingredients

• Crust

• 1  homemade  pastry for double-crust pie (or store bought frozen roll out pastry)

• Filling

• 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)

Directions

1. Prepare pastry for a two crust pie or use store bought rollout pie pastry.
2. 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.
3. 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.
4. Bake at 425*F. for 25 to 35 minutes or until crust is golden brown and filling bubbles. Enjoy!