Fruit pies are popular to make any time of the year and of course sometimes it does depend on the time of the year of the fruit but with this dried fruit pie you can make it any time
I came across this recipe as part of the midwest blue ribbon fair bake off recipes and was really impreeed with this recipe that is brought to you by Faye Hunton , here below is a excerpt about this recipe from the website
Faye Hunton of Sedalia was hooked on competition for life after winning top honors for a black walnut cake at the 1987 fair. In 2011, Faye, who teaches pie-making at the local community college, earned a blue for her double-crust pie with big flavor from plumped apples, apricots and cherries. She also demonstrated pies and pastry alongside her state’s first lady, Georganne Wheeler Nixon.
This recipe is brought to you by midwestliving.com website , thanks for sharing this recipe with us
So why not check out this recipe and make this pie for yourself
Here below is a list of the ingredients you will need from the website
Makes: 8 servings Prep 45 mins Cool 1 hr Chill 30 mins Bake 50 mins
Apples, apricots and cherries sweeten this pie from Faye Hunton of Sedalia, Missouri.ingredients
- 4 cups water
- 3 cups dried apple slices
- 1 cup dried apricots, sliced
- 1 cup dried tart and/or sweet cherries
- Pastry for Double-Crust Pie (recipe follows)
- 1/4 cup orange juice
- 1 teaspoon finely shredded lemon peel
- 1 teaspoon lemon juice
- 3/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 1/2 teaspoons butter, cut up
- 1 egg, lightly beaten
- 1 tablespoon water
Pie Pastry for Double-Crust Pie
ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup butter-flavored shortening
- 7 tablespoons cold water
- 1/4 cup all-purpose flour
Photo source
Original recipe source: midwestliving.com
