Monday, January 18, 2010


3 1/4 cups all-purpose flour
1/2 tsp salt
1 cup good quality shortening
1 egg yolk
1/2 cup sugar
3 tbsp cornstarch
3 cans (15 1/4-oz size)apricot halves, drained and cut into large diced pieces
1 can (16-oz) pitted tart red cherries, drained
Vanilla glaze (recipe follows)

To make the pastry, in a large mixing bowl stir together the flour and the salt. Using a pastry blender or two knives cut in the shortening until the mixture resembles coarse crumbs. In a glass measuring cup, lightly beat the egg yolk. Add enough milk to the egg yolk to make 3/4 cup; mix well. Stir the egg yolk mixture into the flour mixture and mix well. Set aside 1/3 of the dough.

On a lightly floured surface, roll the remaining dough into an 18 x 12-inch rectangle. Carefully roll the pastry around a floured rolling pin then unroll onto a 15 x 10 x 1-inch baking pan. Allow pastry to hang over the sides. Preheat oven to 375 degrees.

In a large bowl combine the cornstarch with the sugar; add the cherries and apricots. Spoon the fruit mixture onto the prepared crust. Roll the remaining third of dough into a 16 x 11-inch rectangle. Place this rectangle over the top of the fruit mixture. Bring the bottom pastry up over the top pastry and press together with the tines of a fork to seal. Prick top of pastry with fork to vent. Bake at 375 degrees for about 40 minutes or until light browned and filling is bubbly. Make the vanilla glaze and drizzle over the top of the pie.


1 1/4 cups confectioners' sugar
1/2 tsp vanilla extract
5 to 6 tsp milk

In a small mixing bowl combine the confectioners' sugar, vanilla and 4 tablespoons of the milk. Continue to add the remaining milk until mixture is of a drizzling consistency. Drizzle over top of the pie using all the mixture.

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