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Autumn Fruit Pie
Author/Submitted by:
Servings: 10
Categories:
Desserts
/
Pies & Pastries
Ingredients:
pastry,
separate recipe
10
granny smith apples
--peeled, cored and thinly s 1
c
chopped dates 1
c
cranberries 1/2
c
sugar 1
tb
lemon juice 1
t
ground cinnamon 1/4
t
ground nutmeg
Directions:
Recipe by: Country Living, October 1994 Prepare pastry. Combine
apples, dates, cranberries, sugar, lemon juice, cinnamon, and nutmeg
in a 5-quart saucepan. Heat to boiling over medium heat, stirring
frequently; continue cooking until apples are soft but still retain
their shape, about 20 minutes. Set aside. Preheat oven to 400
degrees. Between 2 sheets of floured waxed paper, roll out one ball of
pastry to an 11-inch round. Remove top sheet of paper and invert
pastry into a 9-inch pie plate, letting excess extend over the edge.
Remove remaining sheet of waxed paper. Spoon apple filling into
pastry-lined plate. Between sheets of floured waxed paper, roll out
remaining pastry to a 12-inch round to make top crust. Remove top
sheet of paper and invert pastry over filling. Remove remaining sheet of
paper; gently press pastries around rim where they meet. Carefully fold
the edge of the top crust under the edge of the bottom crust, making a
soft rolled border that is even with the rim of the plate. Cut 4 slits
in the top crust to allow steam to escape during baking. Bake for 30 to
35 minutes, or until pastry is golden brown. Cool pie on a wire rack
for 15 to 20 minutes before cutting.
Penny Halsey (ATBN65B).
By KKBG35A RUTH BURKHAR
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