Instructions: Prepare the dried fruits and season well to your taste. Combine all three together. Roll out 1 piece of dough to fit into the bottom of the pie pan. Roll out the second piece.

Fill the pie with the fruits. Smooth out the filling, moisten the edges of the crust with water, and cover with top dough, crimping or pinching to seal. Cut steam vents in the top crust. Plce the pie in the bottom third of an oven preheated to 450. Immediatley reduce the heat to 325 and bake about 1 hour or until the crust is golden brown. Because dried fruits are intensely flavored, cut this pie into smaller wedges than you might ordinarily. Soured Cream (see recipe) is a good old-fashioned partner for this old-fashioned pie.

* See recipe for Stewed Fruits

Potato Pie (pg. 274)

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