Christmas fruit pie
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Prep time 15 minutes | ||
| Bake time 1-1/4 hours | ||
| Makes 10 servings | ||
| Pastry for 10 inch pie | ||
| 1 | cup | Pitted prunes |
| ⅔ | cup | Candied kumquats, or bottled kumquats |
| 4 | eaches | Cooking apples |
| 10 | eaches | Marzipan, at room temperature |
| ¼ | cup | Butter, at room temperature |
| 2 | eaches | Eggs |
| 1 | tablespoon | Flour |
| 1 | each | Egg yolk |
| 1 | teaspoon | Water |
Directions
Soak prunes in boiling water for 10-15 minutes, or until they 'plump' up. Roll pastry slightly larger than pie plate and allow excess to hang over the sides. Drain prunes, and chop coarsely. Drain kumquats and quarter. Peel and slice apples into ¼ inch rings. Add 2-3 tbsp of the kumquat juice to the fruit mix and toss together until well mixed. Beat marzipan with the ¼ cup butter, and continute beating until very smooth. Add 1 egg at a time to marzipan mixture, beating while mixing. Spread marzipan/egg mixture into bottom of prepared pie shell. Fold the excess pastry over the top of the fruit mix, letting it fall as it may. Brush pastry with egg yolk mixed with 1 tsp water. Bake on lowest rack of oven for 12-15 minutes at 425F, then reduce the temperature to 350F and continue to bake for an additional 55-60 minutes more or until golden brown. Will keep in fridge for 3-4 days, and freezes well. Origin: Adapted from recipe in Chatalaine, December 1989. Shared by: Sharon Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-30-94
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