| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Desserts, Christmas | 8 | Servings | |
INGREDIENTS
| 4 | c | Diced peeled tart apples (about 4 medium) |
| 1/4 | c | Lemon juice |
| 1/2 | c | Chopped dates |
| 1/2 | c | Maraschino cherries, cut into fourths |
| 1/2 | c | Coarsely chopped walnuts |
| 1/2 | c | Sugar |
| 1/4 | c | Gold Medal all-purpose flour |
| 1/4 | c | Half-and-half |
| 1/4 | ts | Salt |
INSTRUCTIONS
PASTRY FOR 9" TWO CRUST PIE DELLA ROBBIA WREATH Heat oven to 425°F. Prepare pastry. Mix apples and lemon juice in large bowl. Stir in remaining ingredients except Della Robbia Wreath. Turn into pastry-line pie plate. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 50 to 60 minutes or until crust is brown and juice begins to bubble through slits in crust; cool. Garnish with Della Robbia Wreath. *Della Robbia Wreath: Arrange rosemary, sugared cranberries, hazelnuts and marzipan fruits on pie in the shape of a wreath. Yield 8 servings Typed in MMFormat by cjhartlin@email.msn.com Source: Betty Crocker Holidays Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Dec 8, 1999
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