Brandied Apple Apricot Pie Recipe

• frzn sgl. 8-inch pie crust
• 16 ounce unsweetened apricot halves liquid removed
• 2 x apples peeled - sliced
• 1 x orange peeled - seeded cut in chunks
• 1/4 c. golden brown raisins
• 1/4 c. apricot brandy or possibly liqueur
• 4 Tbsp. free-pouring brown sugar
• 2 Tbsp. arrowroot or possibly cornstarch
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp grnd cloves sugar substitute (opt.) to equal 1/4 c. sugar

1. Defrost pastry and line an 8- or possibly 9-inch shallow nonstick pie pan, gently stretching to fit, if necessary.
2. Trim edges and throw away excess pastry.
3. Combine remaining ingredients, except sugar substitute; mix well.
4. Spoon half of the fruit mix into pie crust.
5. Sprinkle proportionately with sugar substitute, if you like.
6. Add in remaining fruit filling.
7. Cut a sheet of foil smaller than the pie pan and use to cover the top of the pie, protecting fruit filling while exposing the crust border.
8. (Or possibly cover the pie pan with a slightly smaller pie pan.)
9. Bake in a preheated 425 oven 25 to 30 min, till crust is browned.
10. Remove from oven and cold.
11. Serve hot or possibly chilled.
12. WITH YOGURT, A LA MODE: Slice a half-size wedge of pie (1/16) and serve with a scoop of frzn vanilla yogurt.
13. (145 calories per serving)

crust, apples, orange, golden brown raisins, apricot brandy, freepouring brown sugar, arrowroot, cinnamon, nutmeg, sugar substitute

Taken from cookeatshare.com/recipes/brandied-apple-apricot-pie-91037 (may not work)