Four-Fruit Pie
A vibrant, fruity pie featuring a mix of raisins, apricots, cranberries, and prunes, perfect for those who enjoy sweet-tart flavors in a comforting dessert.
Ingredients
- 2/3 cup granulated sugar ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 1 cup water ⓘ
- 1 cup orange juice ⓘ
- 1 cup golden raisins ⓘ
- 1 cup dried apricot halves, snipped in half ⓘ
- 2 cups cranberries ⓘ
- 1 cup pitted prunes, halved ⓘ
- 1 teaspoon vanilla ⓘ
- pastry for 2-crust 9-inch pie ⓘ
- softly whipped cream (optional)
Instructions
- Mix sugar and flour in a heavy 3-quart saucepan.
- Stir in water and orange juice; cook over medium heat, stirring constantly, until thickened.
- Add raisins and apricots.
- Reduce heat; cover and simmer for 10 minutes, or until apricots are almost tender, stirring often.
- Stir in cranberries, prunes, and vanilla; cool.
- Pour the fruit mixture into the prepared pastry for a 2-crust 9-inch pie.
- Cover with the top crust, seal edges, and cut slits to vent.
- Bake according to pie crust instructions until golden brown.
- Serve warm or cooled, optionally with softly whipped cream.
Tips & Substitutions
To enhance the flavor of your Four-Fruit Pie, consider adding a pinch of cinnamon or nutmeg to the filling. For a healthier twist, you could substitute honey for granulated sugar or use fresh fruit instead of dried. If you prefer a firmer texture, reduce the amount of liquid slightly. Ensure your pie crust is well-chilled for a flaky result. For a touch of zest, add some lemon or orange zest to the fruit mixture.
Serving Suggestions
Serve the Four-Fruit Pie warm or at room temperature, optionally topped with softly whipped cream for added richness. It pairs beautifully with a scoop of vanilla ice cream. For a delightful meal, consider serving it alongside savory dishes like Honey Dinner Rolls or J.P.'S Cheese Dip to balance the sweetness of the pie.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Alternatively, you can microwave individual slices for about 30 seconds, but this may soften the crust.
Nutrition & Diet Analysis (per serving)
Each serving of Four-Fruit Pie contains roughly 1288 calories, with 18g protein, 280g carbohydrates, and 13g fat. It is an excellent source of iron (43% of the Daily Value), dietary fiber (41% of the Daily Value), and protein (35% of the Daily Value), and a good source of potassium. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of dried for this pie?
Yes, you can substitute fresh fruit for dried, but keep in mind that fresh fruit has a higher water content. You may need to adjust the sugar and thickeners accordingly to maintain the pie's consistency.
What can I do if the pie crust is too tough?
If your pie crust is tough, it could be due to overworking the dough. To remedy this, try rolling it out gently and avoid excessive handling. For future pies, ensure you use cold butter and water, and chill the dough before rolling.
Can I make this pie ahead of time?
Absolutely! You can prepare the fruit filling a day in advance and store it in the refrigerator. Assemble the pie just before baking for the best texture and flavor. Baked pie can also be frozen for up to a month; just thaw in the fridge before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).