Dried Fruit Pie
|Pastry||1 (For 9 Inch Double Crust Pie)|
|Egg||1 , beaten|
|Dried apricots||2 Cup (32 tbs)|
|Pitted prunes||1⁄2 Cup (8 tbs)|
|Raisins||1 Cup (16 tbs)|
|Apples||1⁄2 Cup (8 tbs), dried|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Rum||50 Milliliter (1/4 Cup)|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Cinnamon||1 1⁄2 Teaspoon|
FILLING: In large saucepan, cover apricots, prunes, raisins and apples with water; bring to boil over medium heat.
Reduce heat to medium low; cover and simmer for 10 minutes.
Drain fruit and let cool; coarsely chop.
In large bowl, toss fruit with sugar, almonds, butter, rum, lemon rind and juice and cinnamon.
On lightly floured surface, roll out half of the pastry and fit into 9 inch (23 cm) pie plate; spoon in filling.
Trim and flute edge.
Roll out remaining pastry; using star shaped or other cookie cutter, cut out shapes and arrange in overlapping pattern over filling.
Pie can be prepared to this point, wrapped and frozen for up to 2 weeks.
Do not thaw.) Brush stars with egg.
Bake in 425Â°F (220Â°C) oven for 15 minutes.
Reduce heat to 375Â°F (190Â°C); bake for 20 to 25 minutes (1 hour and 15 minutes for frozen pie, shielding edges of pastry with foil) or until golden.