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| Apricot Peach Pie |
| Dried apricots bring so much flavor to this pie that you almost think
the fruit is fresh from the orchard. But because the pie uses dried fruit,
which was plentiful during the war, and home-canned peaches, it was a
home-front favorite that could be baked at any time of the year. In addition,
making use of some of the heavy syrup from the canned peaches meant that the
recipe could call for only 1/4 cup of the rationed, granulated sugar. |
| 1 1/2 cups dried apricots, halved 1/2 cup water 1 quart peaches canned in heavy syrup 1 tablespoon grated lemon peel 3 tablespoons lemon juice 1/4 teaspoon salt 1/4 cup sugar 3 tablespoons unsifted, all-purpose flour Shortcut Pastry Mix for double pie crust |
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| Bring the apricots and water to a boil in a large
saucepan over medium heat; cover and set aside for five minutes. Drain peaches,
reserving syrup. Stir peaches, 2/3 cup reserved syrup, the lemon peel and
juice, and salt into the apricots. Stir together sugar and flour in a small
bowl. Stir into apricot mixture until thoroughly blended. Cook, stirring
constantly, just until the mixture begins to thicken, three to five minutes.
Set aside to cool slightly, about 10 minutes. Meanwhile, prepare pastry following recipe here. Preheat oven to 375 degrees F. Roll out the half of pastry to an 11-inch round. Transfer to a 9-inch pie plate, and fill with apricot-peach filling. Moisten edge of pastry. Roll out remaining half of pastry to a 10-inch round. With a 2-inch cookie cutter, cut and remove a seasonal design from the center of the pastry round. Place crust over filling, centering cutout design. Turn excess pastry under and flute edge. Bake pie until crust is golden and the filling bubbles through the center hole, 40 to 45 minutes. Cool 15 minutes before cutting. Store any leftovers in the refrigerator. |
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| Makes six servings. |
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| >From Grandma's
Wartime Baking Book: World War II and the Way We Baked by Joanne Lamb Hayes
(St. Martin's Press, 2003). |