Festive Cranberry-Apricot Pie
teaspoons pumpkin pie spice
15 1/4 ounce can apricot halves, drained and cut into quarters
cup dried cranberries, snipped
teaspoon pumpkin pie spice
- Preheat oven to 375 degrees F. Prepare and roll out Pastry for a Double-Crust Pie. Line a 9-inch pie plate with half of the pastry; trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry edge. Crimp edge.
- In a large bowl, combine the 1/2 cup sugar, the cornstarch, the 1-1/2 teaspoons pumpkin pie spice, and the salt. Stir in apricots and cranberries. Spoon fruit mixture into pastry-lined pie plate.
- Roll remaining dough into a circle about 12 inches in diameter. Cut slit in pastry. Place pastry circle on filling; trim to 1/2 inch beyond edge of plate. Fold top pasty under bottom pastry. Crimp edge as desired. In a small bowl combine egg white and milk; brush crust with egg white mixture. To prevent overbrowning, cover edge of pie lightly with foil.
- Bake for 35 minutes. Remove foil. Bake for 15 minutes more. Cool on a wire rack. Makes 8 servings.
Pastry for Double Crust Pie
tablespoons cold water
- In a medium bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Add additional cold water, 1 tablespoon at a time, until all is moistened. Divide dough in half; form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry as directed. Add filling and roll out remaining dough as directed.
Nutrition Facts(Festive Cranberry-Apricot Pie)
- Per serving:
- 394 kcal cal.,
- 14 g fat
- (6 g sat. fat,
- 10 mg chol.,
- 285 mg sodium,
- 65 g carb.,
- 3 g fiber,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet