Deep-dish Apple, Pear And Apricot Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Desserts, Fruits | 8 | Servings | |
INGREDIENTS
| FILLING | ||
| 6 | Spy apples | |
| 1 | Bartlett pear | |
| 1/2 | c | Dried apricots |
| 2 | t | Lemon juice |
| 1/3 | c | Granulated sugar |
| 2 | T | Cornstarch |
| 1 | t | Cinnamon |
| Pinch nutmeg | ||
| PASTRY | ||
| 1 1/2 | c | All-purpose flour |
| Pinch salt | ||
| 1/3 | c | Lard or unsalted butter, cold |
| cut into bits | ||
| 1/4 | c | Unsalted butter, cold cut |
| into bits | ||
| 1 | Egg | |
| 1/4 | c | Water, cold |
INSTRUCTIONS
Preheat the oven to 400øF. To make the filling, peel, core and slice the apples and pear. Chop the apricots coarsely (scissors work well). Mix the fruits together and then toss with the lemon juice, sugar, cornstarch, cinnamon and nutmeg. Arrange in a 13 x 9 inch casserole or baking dish (approximately 3 inches deep). To make the pastry, combine the flour with the salt. Cut in the lard and butter until they are in tiny pieces. Beat the egg with the water and sprinkle enough over the pastry so that you can gather the dough into a ball. Reserve the remaining egg mixture. Roll out the dough to fit the top of the baking dish. Fit the pastry over the fruit mixture. Brush the top with remaining egg wash and prick the dough with a fork. Bake for 50 to 60 minutes. If the top browns too much, reduce the heat for the last 20 minutes of the baking time. Serve warm. Yield: 12 servings. Typed in MMFormat by cjhartlin@msn.com Source: Cooking with Bonnie Stern. Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on May 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 629
Calories From Fat: 239
Total Fat: 26.6g
Cholesterol: 23.3mg
Sodium: 228.1mg
Potassium: 279mg
Carbohydrates: 89g
Fiber: 3.8g
Sugar: 16g
Protein: 8.8g