| STAINED GLASS HARVEST PIE |
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Makes One 9-inch Pie 8 Servings Filling 1 cup quartered pitted prunes 1 cup halved dried apricots 1/2 cup golden raisins 1 cup halved cranberries, fresh or thawed frozen 1 cup peeled, chopped tart apples 1/2 cup coarsely chopped walnuts or pecans 1/3 cup sugar 1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick 1/4 cup orange juice Crust 9-inch Classic CRISCO Double Crust Topping 1/4 cup orange marmalade 1 teaspoon orange juice For filling, combine prunes, apricots, and raisins in large saucepan. Add water to cover fruit. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes or until tender. Drain. Return to saucepan. Add cranberries, apples, nuts, sugar, Butter Flavor Crisco and 1/4 cup liqueur. Cook and stir on low heat 5 minutes. Cool. Cover. Refrigerate 2 hours or overnight for flavors to blend. For crust, prepare (see Classic Crisco Crust recipe) and press bottom crust into 9-inch pie plate leaving overhang. Spoon in filling. Heat oven to 400ºF. For topping, combine marmalade and 1 teaspoon liqueur in small saucepan. Heat until smooth. Strain and drizzle over filling. Moisten pastry edge with water. Cover pie with woven lattice top. Bake at 400ºF for 45 to 55 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving. |
