Four Fruit Pie
|Shortcrust pastry||12 Ounce (375 Gram)|
|Granulated sugar||4 Ounce (125 Gram)|
|Water||1⁄4 Pint (150 Milliliter)|
|Orange juice||1⁄2 Pint (300 Milliliter)|
|Dried apricot halves||4 Ounce (125 Gram)|
|Cranberries||8 Ounce (250 Gram, Fresh Or Frozen)|
|Raisins||4 Ounce (125 Gram)|
|Prunes||4 Ounce (Ready To Eat, 125 Gram)|
|Vanilla essence||1 Teaspoon|
Mix the sugar and flour in a large saucepan and gradually blend in the water and orange juice.
Bring to the boil and cook over a moderate heat, stirring constantly, until thickened.
Add the apricots, snipped in half, cover and simmer for 10 minutes, stirring from time to time.
Remove from the heat and stir in the cranberries, raisins, roughly chopped prunes and vanilla essence and cool.
Roll out the pastry and line a 23 cm/9 inch pie plate.
Pile the mixture into the pie shell and roll out the pastry trimmings to make 1 cm/ 1/2 inch wide strips.
Twist these and arrange, lattice fashion, over the pie.
Bake at 220°C/ 425°F/Gas Mark 7 for 30 minutes, or until the pie crust is golden.
Cool on a rack.
Serve with a mixture of softly-whipped cream and strained yoghurt.