Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Filling:

  3. 1 cup pitted prunes

  4. 1 cup dried apricots

  5. 1 cup peeled, chopped apples

  6. 1/2 cup golden raisins

  7. 1/3 cup sugar

  8. 1/2 cup walnut halves

  9. 4 tbsp. melted butter

  10. 2/3 cup Grand Marnier or other orange liqueur

  11. Crust:

  12. 2 1/2 cups all purpose flour

  13. 2 tsp. sugar

  14. 1 tsp. salt

  15. 1/2 cup cold, diced butter

  16. 6 tbsp. cold, diced solid vegetable shortening

  17. 6 tbsp. cold water

  18. 1 large egg, beaten to blend

Instructions Jump to Ingredients ↑

  1. For Filling:

  2. Combine prunes, apricots, apples and raisins in a large pot with water to cover. Simmer fruit about 20 minutes until tender. Drain fruit well and chop. Return the fruit to the pot and stir in sugar, walnuts, melted butter and orange liqueur. Simmer 5 minutes, stirring frequently. Let fruit cool in the pot. Drain well.

  3. For Crust:

  4. Sift the flour into a medium bowl. Stir in sugar and salt. Cut in the butter and shortening until coarse crumbs form. Stir in the water, 2 tbsp. at a time, until a dough forms. Gather dough into a ball. Divide the dough in half and flatten into discs. Wrap tightly with plastic wrap and refrigerate 2 hours.

  5. Preheat oven to 350 degrees. Roll out one of the dough discs to a 1/4 inch thick, 11 inch diameter circle on a lightly floured surface. Transfer the dough to a 9 inch pie pan. Trim dough overhang to 1 inch. Mound the filling into the prepared crust. Roll out the remaining dough disc to an 11 inch diameter circle, about 1/4 inch thick. Cut the dough into 1/2 inch thick strips. Arrange the dough strips in a lattice fashion over the filling. Crimp dough edges. Brush the dough lattice with the beaten egg. Bake pie about 30 to 35 minutes until filling is bubbly and top is golden brown. Serve pie warm or at room temperature.


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