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Categories:
crust apples orange Golden brown raisins apricot brandy free-pouring brown sugar arrowroot cinnamon nutmeg sugar substitute
Viewed: 39 - Published at: 2 years agoIngredients
- frzn sgl. 8-inch pie crust
- 16 ounce unsweetened apricot halves liquid removed
- 2 x apples peeled - sliced
- 1 x orange peeled - seeded cut in chunks
- 1/4 c. golden brown raisins
- 1/4 c. apricot brandy or possibly liqueur
- 4 Tbsp. free-pouring brown sugar
- 2 Tbsp. arrowroot or possibly cornstarch
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp grnd cloves sugar substitute (opt.) to equal 1/4 c. sugar
Method
- Defrost pastry and line an 8- or possibly 9-inch shallow nonstick pie pan, gently stretching to fit, if necessary.
- Trim edges and throw away excess pastry.
- Combine remaining ingredients, except sugar substitute; mix well.
- Spoon half of the fruit mix into pie crust.
- Sprinkle proportionately with sugar substitute, if you like.
- Add in remaining fruit filling.
- Cut a sheet of foil smaller than the pie pan and use to cover the top of the pie, protecting fruit filling while exposing the crust border.
- (Or possibly cover the pie pan with a slightly smaller pie pan.)
- Bake in a preheated 425 oven 25 to 30 min, till crust is browned.
- Remove from oven and cold.
- Serve hot or possibly chilled.
- WITH YOGURT, A LA MODE: Slice a half-size wedge of pie (1/16) and serve with a scoop of frzn vanilla yogurt.
- (145 calories per serving)
