|Flour||2 Cup (32 tbs), sifted|
|Cold water||4 Tablespoon|
|Butter||1 Cup (16 tbs)|
|Apples||4 , thinly sliced|
|Berries||1 Cup (16 tbs), drained|
|Dried apricots||1 Cup (16 tbs), minced|
|Orange rind||1 Teaspoon, grated|
Pastry: Sift dry ingredients together; with fingertips mix in shortening.
Sprinkle with cold water and mix to a dough with a knife.
Divide into two and form into two balls.
Roll out on a floured board into 2 x 11" circles.
Fit one circle into a 9" pie plate.
Filling: Fill pie plate with layers of thinly sliced apple, loganberry and apricots.
Pour over the orange rind.
Now blend together 1V2-cups sugar, 1/4- tspn.
salt, 1 tspn, cinnamon, 1/4-tspn.
nutmeg and add to the fruit filling mixture.
Pour into a pastry-lined tin.
Dot with 1 tblspn, butter.
Cut slits in the other circle of pastry and place over filling.
Press edges together and flute with a fork.
Bake in a moderate oven (375° F) for 40 — 50 minutes.