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1
recipe Pastry for a Double-Crust Pie
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1/2
cup sugar
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3
tablespoons cornstarch
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1 1/2
teaspoons pumpkin pie spice
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1/4
teaspoon salt
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3
15 1/4 ounce can apricot halves, drained and cut into quarters
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1/2
cup dried cranberries, snipped
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1
egg white
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1
tablespoon milk
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1
tablespoon sugar
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1/4
teaspoon pumpkin pie spice
1. 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.
2. 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.
3. 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.
4. Bake for 35 minutes. Remove foil. Bake for 15 minutes more. Cool on a wire rack. Makes 8 servings.
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2 1/4
cups all-purpose flour
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3/4
teaspoon salt
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2/3
cup shortening
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8
- 10
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.
- Servings Per Recipe 8,
- Calories 394,
- Protein (gm) 14,
- Carbohydrate (gm) 65,
- Fat, total (gm) 14,
- Cholesterol (mg) 10,
- Saturated fat (gm) 6,
- Dietary Fiber, total (gm) 3,
- Vitamin C (mg) 7,
- Sodium (mg) 285,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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