|2||Pears, peeled and sliced|
|2||Tart apples, peeled and sliced|
|1 cup||(250 mL) Dried apricots, coarsely chopped|
|1 tbsp||(15 mL) Flour|
|3/4 cup||(175 mL) Water|
|1/4 cup||(60 mL) Lightly packed brown sugar|
|1 tbsp||(15 mL) Lemon juice|
|1/2 tsp||(2 mL) Lemon zest|
|1/2 tsp||(2 mL) Cinnamon|
|2||Tenderflake® Frozen Deep Dish Pie Shells, defrosted|
|Egg, lightly beaten|
TOSS the fruit with flour; stir in water, sugar, lemon juice and zest and cinnamon. Place in a medium saucepan over medium heat. Bring to a boil then reduce heat, cover and simmer for 15 minutes or until fruit is tender. Set aside to cool.
PREHEAT oven to 400°F (200°C).
REMOVE both pie shells from the foil pans using a small paring knife. Place one pie shell on a parchment paper lined baking tray.
SPOON cooled fruit filling over pastry leaving a 1” (2.5 cm) border. Place second pastry on top of the fruit. Crimp the edges together and cut slits in top to allow steam to escape. Brush the top with egg wash then bake for 10 minutes. Reduce heat to 350°F (180°C) and continue to bake for 25-30 minutes. Cool slightly before serving.
Show More Comments
No Comments yet