Yield: 1 - 9" pie
| Measure | Ingredient |
|---|---|
| 1 cup | All-purpose flour; |
| ¾ teaspoon | Salt; |
| 1½ cup | (1-lb) apricot halves; |
| 1 cup | Dates; |
| ¼ cup | Sugar; |
| ½ cup | Rolled oats; |
| ½ cup | Brown sugar; |
| 2 tablespoons | Cold water; |
| 2 tablespoons | Tapioca; |
| 1 teaspoon | Lemon rind; |
| ½ teaspoon | Cinnamon; |
| ⅓ cup | All-purpose flour; |
| ⅓ cup | Margarine; |
PIE CRUST
DATE-APRICOT FILLING
TOPPING
PIE CRUST: Sift together flour and salt. Cut in shortening until particles are fine. Sprinkle cold water over mixture while stirring with fork; mix until dough holds together. Form a ball. Flatten to ½" thickness; smooth edges. Roll out on well-floured wax floured wax paper to a circle 1" larger then a inverted 9" piepan. Fit into pan. Fold under edge; do not cover rim. Flute. DATE-APRICOT FILLING: Cut in half. Reserve ½ cup juice. Place dates and apricot pieces in pastry-lined pan. Blend sugar with tapioca, lemon rind, lemon rind, lemon juice, cinnamon and the reserved juice. Pour over fruit.
TOPPING: Combine rolled oats, brown sugar, flour and melted margarine. Place over filling
Bake at 400 F. for 45 to 60 minutes. (If top gets too brown. Cover with aluminum foil the last 15 minutes.) Source: 1961 Pillsbury's 13th Grand National Bake-Off Cookbook, Winner Robin Bloms, Age 14, Junior First Place Winner , Olympia, Washington.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 03-29-95