Recipe - Deep-Dish Apple Pear And Apricot Pie

FILLING:
6 lg Spy apples
1 lg Bartlett pear
One half cup Dried apricots
2 teaspoon Lemon juice
1/3 cup Granulated sugar
2 tablespoon Cornstarch
1 teaspoon Cinnamon
Pinch nutmeg
PASTRY:
1 One half cup Allpurpose flour
Pinch salt
1/3 cup Lard or unsalted butter,cold
cut into bits
One fourth cup Unsalted butter, cold, cut
into bits
1 Egg
One fourth cup Water, cold

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@msn.com Source: Cooking with Bonnie Stern.

Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on May 29, 1998