Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1 cup packed dried apricots, halved
• 1 cup packed pitted dates, halved
• 1 cup packed pitted prunes, halved
• 1 1/2 cups water
• 1/2 tsp. salt
• 1 can (6 oz.) frozen pineapple orange or orange juice concentrate
• 1 tsp. vanilla
• Pastry for 2 crust 9-inch pie
• Milk or beaten egg

Directions

1. Put apricots, dates, prunes, water and salt in saucepan. Bring to boil over medium heat, cover and simmer until fruit is tender and water absorbed, about 10 minutes, stirring occasionally. Stir in juice and vanilla. Chill.

2. Meanwhile, roll out half the pastry and line 9-inch pie plate. Fill with fruit mixture. Roll out remaining pastry and cut in 3/4 inch strips; arrange lattice fashion on pie. Brush pastry with milk. If desired, sprinkle with cinnamon.

3. Bake on bottom rack in preheated 425 degree oven 30 minutes or until crust is golden. Cool on rack. Serve slightly warm or cool, topped with whipped cream, if desired.

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