Apricot Prune Pie
|Cooked dried apricots||1 1⁄4 Cup (20 tbs), mixed with pitted prunes|
|Pitted prunes||1 1⁄4 Cup (20 tbs), mixed with cooked dried apricots|
|Unbaked pastry||1 (For 2-Crust 9-Inch Pie)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Cooking liquid||1⁄2 Cup (8 tbs) (From Fruit)|
|Lemon||1 , juiced|
Put fruit into 9-inch pie pan lined with pastry.
Mix cornstarch, sugar, salt, and spices.
Gradually stir in liquid.
Cook, stirring constantly, until slightly thickened.
Stir in lemon juice and butter; pour over fruit.
Cover with remaining pastry.
Moisten edges of pastry with water and press together with tines of fork.
Trim edges and cut slits in top to allow steam to escape.
Bake in preheated hot oven (425Â°F.) for about 30 minutes.