Winter Fruit Pie with Citrus Cream


Something Extra
Summer 2014

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Winter Fruit Pie with Citrus Cream
Winter Fruit Pie with Citrus Cream
Ingredients
3½ cups orange juice
2 cups (about 8 oz.) mixed dried fruit (Natural Foods bulk bin #714) coarsely chopped
1 cup dried white peaches (in our Produce Dept.) coarsely chopped
2 (6- oz.) bags dried Mediterranean apricots coarsely chopped
1/2 of a vanilla bean* (or 2 tsp. vanilla extract)
1 (15- oz.) package refrigerated pie crusts
1 cup heavy cream
Citrus Cream (recipe follows)
Directions

Prep time: 30 minutes Cook time: about 1 hour Cool time: about 1 hour total Stir together orange juice, fruit and vanilla bean in a large saucepan over medium-high heat and bring to a boil. Reduce heat to medium and cook, stirring frequently, for about 30 minutes or until fruit begins to break apart and mixture is extremely thick. Allow fruit mixture to cool for 30 minutes; remove vanilla bean and set aside for Citrus Cream. Preheat oven to 350°F and line a 9-inch pie dish with one crust; fill with fruit mixture. Cut remaining crust into 1-inch wide strips and make a lattice crust to top the pie. Trim edges of strips and crimp crust. Bake for 35 minutes or until crust is lightly browned and filling is hot. Serve slightly warm or at room temperature with Citrus Cream: Whip 1 cup heavy cream, 1/4 cup undiluted, thawed orange juice concentrate and reserved vanilla bean seeds* to soft peaks. Makes 10 to 12 servings. *If using vanilla bean, halve lengthwise, scrape seeds and add to Citrus Cream. You can substitute 1 tsp. vanilla extract.

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