Free Recipe Deep-Dish Apple, Pear and Apricot Pie

Recipe Type: Free Desserts Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 8

Ingredients for Deep-Dish Apple, Pear and Apricot Pie Recipe

FILLING:
6 lg Spy apples
1 lg Bartlett pear
1/2 c Dried apricots
2 ts Lemon juice
1/3 c Granulated sugar
2 tb Cornstarch
1 ts 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

Deep-Dish Apple, Pear and Apricot Pie Preparation

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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