Recip-ease 2

Who doesn't love a delicious pie? I know I can't resist a slice. I love to make pie, and I love to make pie crust from scratch. I would be lying if I said I was really great at it -- I'm not. But, it still tastes good. Here is one of my favorite holiday pies --Apricot Cranberry. Enjoy!

Festive Cranberry-Apricot Pie (fr0m Better Homes and Gardens Cookbook)

Pie crust
1/2 c sugar
3 Tbl cornstarch
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
3 15 1/4-ounce cans apricot halves, drained and cut into quarters
1/2 c dried cranberries, snipped
1 egg white
1 Tbl milk
1 Tbl sugar
1/4 tsp pumpkin pie spice

1. Line a 9-inch pie place with 1/2 pie crust. Make edges pretty.

2. In large bowl combine the 1/2 c sugar, the cornstarch, the 1 1/2 tsp pumpkin pie spice, and the salt. Stir in apricots and cranberries. Spoon fruit mixture into pastry-lined pie plate.

3. Roll remaining dough into a circle about 12 inches in diameter. Using a 1- to 1 1/2-inch leaf-shaped cutter or other desired cutter, cut 36 to 40 shapes from the dough. In a small bowl stir together egg white and milk. Brush egg white mixture over pastry shapes; reserve remaining egg white mixture. Stir together the 1 Tbl sugar and 1/4 tsp pumpkin pie spice. Sprinkle half of the pastry shapes with the sugar mixture. Arrange 10 to 12 of the shapes, alternating brushed and sprinkled shapes, in a circle in center of the top of pie filling. Brush edge of crust with remaining egg white mixture. Evenly distribute the remaining pastry shapes around edge of crust.

4. To prevent overbrowning, cover edge of pie lightly with foil. Bake in a 375* oven for 35 minutes. Remove foil. Bake for 15 minutes more. Cool on wire rack.