Apricot-Date Prune Pie
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 9-inch pie N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 (6-ounce) package dried apricots, halved 1 cup whole pitted dates, halved 1 cup pitted prunes, halved
1-1/2 cups water 1/2 teaspoon salt 1 (6-ounce) can frozen orange juice concentrate, thawed and undiluted
1 teaspoon vanilla extract pastry for double-crust 9-inch pie 1 tablespoon milk



1 Combine apricots, dates, prunes, water, and salt in a medium saucepan; bring mixture to a boil. Cover, reduce heat, and simmer 10 minutes or until fruit is softened, stirring occasionally. Remove from heat, and stir in orange juice concentrate and vanilla. Cover and chill 1 hour.
2 Roll out half of pastry to 1/8-inch thickenss on a lightly floured surface. Place pastry in a 9-inch pieplate; trim off excess pastry along edges. Spoon fruit filling into pastry shell.
3 Roll remaining pastry to 1/8-inch thickness, and cut into 1/2-inch strips. Arrange pastry strips, lattice fashion, across top of pie filling. Trim pastry strips even with edges of pieplate; fold edges under and flute. Brush pastry with milk. (Cover edges of pastry with strips of aluminum foil to prevent excessive browning.) Bake at 425 F for 30 minutes on bottom rack of oven, removing foil during last 15 minutes of baking time. Serve pie warm or let cool completely.

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