Gold country orchard pie

1 servings

Ingredients

Quantity Ingredient
½ cup Sugar -- plus 1 Tbs
2 tablespoons All-Purpose Flour
¾ teaspoon Ground Ginger
¼ teaspoon Salt
¾ cup Sherry Or Apple Juice
2 tablespoons Lemon Juice
12 ounces Pitted Prunes -- halved
6 cups Tart Apples, Peeled, -- core
& thinly slice
1 Pastry For Double Crust
9 Inch Pie
1 Egg -- beaten
Sweetened Whipped Cream --
Optional
Nutmeg -- optional

Directions

In large saucepan, combine ½ cup of sugar, flour, ginger and salt.

Whisk in sherry and lemon juice. Cook and stir over medium heat until mixture is smooth and slightly thickened. Add prunes. Cook and stir 1 min. Remove prunes with slotted spoon and set aside. Add apples to sherry mixture, cook and stir 2 mins. Remove from heat; cool. Preheat oven to 425 F. Roll out half the pastry and line 9-inch pie pan; spoon prunes evenly over bottom. Top with apple mixture. Roll out remaining pastry. Lay over apples. Seal and crimp edges and prick top with fork. Brush with egg and sprinkle with remaining tablespoon sugar. Bake 10 mins. Reduce heat to 375 F and continue to bake 40 to 45 mins, until crust is browned and apples are tender. Cool on rack.

Serve warm or at room temperature. Dollop with sweetened whipped cream and dust with nutemeg, if desired. Note: Prunes are a fabulous sweet-tart addition to apple pie. To cook prunes quickly, put equal parts (cup to cup) of prunes and water in a saucepan. Bring to a boil, then cover. Simmer prunes with pits for 10 mins; pitted prunes for 3 to 4 mins.

Recipe By : Woman's Day Dessert Lover's Cookbook - January 1984 From: Dan Klepach Date: 09-30-95 (00:25) (159) Fido: Cooking

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