The first party of the weekend was a barbeque held in our honor.
The youngest members of the group, the round 2s are still babes in arms. Thatkid and his friends tore around the house, playing pirates, monsters, and dig-in-the-mud.
Meanwhile the grownups, got a chance to catch up and chat with each other. And we got loads of good advice about adding a second into our brood. I really am so very thankful for Thatkid's experience in daycare/preschool and the wonderful people we've met through there. Both the sweet kids and their wonderful parents.
It only seemed right to share this pie with them. Dried fruit may not be a common filling, but right now I feel like I'm making loads of things with dried fruit. I have dried fruit dishes in my freezer, fridge, and on my counter right now. As I was commenting to Thatboy earlier, there's something about it that makes you feel like you're eating something healthy, even when there is the addition of chocolate, sugar, or other unhealthy ingredients.
Dried Fruit Pie (From A Homemade Life)
1/2 cup ice water
1 1/2 tsp apple cider vinegar
3 cups flour
2 Tbsp sugar
1 1/2 tsp salt
2 1/2 sticks cold butter, cut into cubes
2 cups pitted prunes, coarsley chopped
2 cups dried apricots, coarsely chopped
1 cup golden raisins
1/2 cup dried apples, coarsely chopped
3/4 cup sugar
1 stick unsalted butter, melted
1/2 cup walnuts, chopped
- In a measuring cup combine the ice water and the cider vinegar.
- Combine the flour, sugar, and salt in a food processor and pulse to blend.
- Add the 2 1/2 sticks of cold butter and pulse until the mixture resembles coarse meal.
- With the motor running, slowly add the water-vinegar mixture and process just until moist clumps form.
- Turn the dough out onto a wooden board or clean countertop and gather it until it just holds together. Shape into a ball, cut in half, and press each half into a disk. Wrap each disk in plastic wrap and refrigerate at least 2 hours.
- Combine the dried fruits in a large saucepan, and add cold water to cover. Bring to a boil over medium high heat, then simmer for 10 minutes, stirring occasionally. Drain the fruit well in a colander and return to the saucepan.
- Add sugar and melted butter. Stir well. Set aside to cool, stirring occasionally.
- Preheat oven to 425. Roll 1 disk of the dough into a circle wide enough for a 9-9 1/2 inch pie plate. Transfer gently into the pie plate.
- Roll out the second disk of dough into a circle about the same size.
- Stir the chopped walnuts into the cooled filling.
- Scrape the filling into the prepared pie plate, distributing it evenly.
- Place the second circle of dough atop the filled pie, and fold and pinch the edges over the bottom crust to seal completely and form a high fluted rim.
- In a small bowl, beat the egg with a fork and brush lightly over the top and rim of the pie. Bake for 30 minutes. Reduce heat to 375 and bake for an additional 10 minutes.