HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Easter Easter Fruit Pie Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Filling: 1 cup pitted prunes 1 cup dried apricots 1 cup peeled, chopped apples 1/2 cup golden raisins 1/3 cup sugar 1/2 cup walnut halves 4 tbsp. melted butter 2/3 cup Grand Marnier or other orange liqueur Crust: 2 1/2 cups all purpose flour 2 tsp. sugar 1 tsp. salt 1/2 cup cold, diced butter 6 tbsp. cold, diced solid vegetable shortening 6 tbsp. cold water 1 large egg, beaten to blend Directions For Filling: Combine prunes, apricots, apples and raisins in a large pot with water to cover. Simmer fruit about 20 minutes until tender. Drain fruit well and chop. Return the fruit to the pot and stir in sugar, walnuts, melted butter and orange liqueur. Simmer 5 minutes, stirring frequently. Let fruit cool in the pot. Drain well. For Crust: Sift the flour into a medium bowl. Stir in sugar and salt. Cut in the butter and shortening until coarse crumbs form. Stir in the water, 2 tbsp. at a time, until a dough forms. Gather dough into a ball. Divide the dough in half and flatten into discs. Wrap tightly with plastic wrap and refrigerate 2 hours. Preheat oven to 350 degrees. Roll out one of the dough discs to a 1/4 inch thick, 11 inch diameter circle on a lightly floured surface. Transfer the dough to a 9 inch pie pan. Trim dough overhang to 1 inch. Mound the filling into the prepared crust. Roll out the remaining dough disc to an 11 inch diameter circle, about 1/4 inch thick. Cut the dough into 1/2 inch thick strips. Arrange the dough strips in a lattice fashion over the filling. Crimp dough edges. Brush the dough lattice with the beaten egg. Bake pie about 30 to 35 minutes until filling is bubbly and top is golden brown. Serve pie warm or at room temperature. Makes one 9 inch pie. Related Recipes •   Fruit and Nut Easter Eggs •   Easy Easter Cookie Pops •   Easter Raspberry Ring Salad with Creamy Fruit Filling •   Easter Carrot Fruit Cake •   Chocolate Covered Easter Eggs •   Easy Easter Ham with Cherry Glaze •   Creamy Fruit Salad •   Easter Egg Hunt Pie •   Easter Baked Ham with Easy Apple Dijon Glaze •   Easter Jelly Bean Cookies •   Coconut Easter Basket Cookies •   Easter Lamb Chops with Warm Balsamic Mint Vinaigrette •   Dried Fruit and Pecan Pie •   Phyllo Easter Baskets •   Easter Crown Roast of Pork •   Fresh Fruit Bake •   Creamy Fruit Salad •   Fresh Fruit Cocktail •   Waikaloa Breeze •   Tropical Fruit Chips View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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