Cranberry-apricot pie

8 servings

Ingredients

Quantity Ingredient
12 ounces Fresh or frozen cranberries; 3 cups
2 cups Granulated sugar
¾ cup Water
⅔ cup Snipped apricots (the recipe doesn't state, but presum- ably these are dried)
2 teaspoons Freshly grated orange peel
1 Box (15 oz) ready-folded refrigerated pie crusts
1 large Egg; slightly beaten
Confectioners' sugar; for garnish

Directions

1. Have ready a 9-inch pie plate and a cookie sheet.

2. Bring cranberries, sugar and water to boil in a large saucepan.

Reduce heat and boil gently 6 to 8 minutes, stirring occasionally, until berries burst and mixture thickens slightly. Remove from heat.

Stir in apricots and orange peel. Let cool at room temperature or in refrigerator.

3. Place oven rack in lowest position. Heat oven to 375F.

4. Unfold 1 pie crust, pat into a 12-inch circle and line pie plate.

Fill with cranberry mixture. Unfold other crust and cut in ¾ inch wide strips (you'll need 8). Arrange 4 strips over filling, using longest near the center. Top with 4 more strips on opposite direction. Press ends to edge of bottom crust. Roll overhang up over strips to form a rim.

5. Brush lattice and rim with beaten egg. Put pie plate on cookie sheet.

6. Bake 50 to 55 minutes until filling is bubbly and crust golden brown.

7. Remove to wire rack to cool. Serve warm or at room temperature.

Dust with confectioners' sugar before serving.

Per serving: 487 calories, 3 g protein, 86 g carbohydrate, 15 g fat, 40 mg chol, 277 mg sodium.

from Woman's Day 11/23/93 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 10-28-94

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