Apricot-Date Prune Pie
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INGREDIENTS 1 (6-ounce) package dried apricots, halved
1 cup whole pitted dates, halved
1 cup pitted prunes, halved
1-1/2 cups water
1/2 teaspoon salt
1 (6-ounce) can frozen orange juice concentrate, thawed and undiluted
1 teaspoon vanilla extract
Basic Pastry for double-crust 9-inch pie
1 tablespoon milkCombine apricots, dates, prunes, water, and salt in a medium saucepan; bring mixture to boil. Cover, reduce heat, and simmer 10 minutes or until fruit is softened, stirring occasionally. Remove from heat, and stir in orange juice concentrate and vanilla. Cover and chill 1 hour.
Roll out half of pastry to 1/8-inch thickness on a lightly floured surface. Place pastry in a 9-inch pieplate; trim off excess pastry along edges. Spoon fruit filling into pastry shell.
Roll remaining pastry to 1/8-inch thickness and cut into 1/2-inch strips. Arrange pastry strips, lattice fashion, across top of pie filling. Trim pastry strips even with edges of pieplate; fold edges under and flute. Brush pastry with milk. (Cover edges of pastry with strips of aluminum foil to prevent excessive browning).
Bake at 425 degrees for 30 minutes on bottom rack of oven, removing foil during last 15 minutes of baking time. Serve pie warm or let cool completely.
Makes one 9-inch pie