Deep-dish apple~ pear & apricot pie

8 Servings

Ingredients

Quantity Ingredient
6 larges Spy apples
1 large Bartlett pear
½ cup Dried apricots
2 teaspoons Lemon juice
⅓ cup Granulated sugar
2 tablespoons Cornstarch
1 teaspoon Cinnamon
Pinch nutmeg
1½ cup All-purpose flour
Pinch salt
⅓ cup Lard or unsalted butter,cold cut into bits
¼ cup Unsalted butter, cold, cut into bits
1 Egg
¼ cup Water, cold

Directions

FILLING:

PASTRY:

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@... Source: Cooking with Bonnie Stern.

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