Prune and Apricot Pie
Nutrition
Calories: 182 kcalCarbohydrates: 45 gProtein: 6 gFat: 8 gSaturated Fat: 6 gSodium: 43 mgFiber: 9 gSugar: 32 gVitamin A: 21.1 IUCalcium: 37 mgIron: 8 mg
Ingredients
- 12 oz prune pitted prunes
- 1 cup dried apricots
- 1/4 cup chopped California walnuts
- 3 tbsp cornstarch
- 1/4 cup sugar
- 1 tbsp finely grated lemon peel
- 1 tsp ground cinnamon
- 1/8 tsp salt
Instructions
- Prepare 1/2 recipe of piecrust and bake, cool. Preheat oven to 375°F.
- In 2-quart saucepan over medium-high heat, heat 3 cups water, prunes and apricots to boiling: reduce heat to low and simmer 15 minutes or until fruits are tender.
- Meanwhile, spread walnuts on cookie sheet: toast in oven 8 to 10 minutes until lightly browned.
- In cup, blend cornstarch and 1/2 cup water; gradually stir into simmering fruit and cook, stirring constantly, until thickened. Stir in sugar. lemon peel, cinnamon and salt. Pour mixture into piecrust. Sprinkle with walnuts. Cool.