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Issue Date: Fall 2006

Cranberry Apricot Amaretto Pie

Courtesy of Marilou Suszko

Marilou Suszko

Cranberry Apricot Amaretto Pie
Makes enough filling for one double-crust pie

6 cups whole fresh cranberries

36 dried apricots (about 2 cups), quartered

2 cups sugar

1/2 cup water

1/2 cup amaretto liquor or apricot brandy

Preheat the oven to 400 degrees F.

Combine the cranberries, apricots, sugar and water in a large heavy saucepan. Place over medium high heat and bring the mixture to a boil, stirring occasionally. Cook for about 10 to 15 minutes until the cranberries are soft and fragrant and have stopped popping. Remove from heat and stir in the amaretto. Let cool for 30 minutes before filling the crust. Roll out and prepare the crust as directed above. Bake for 40 to 45 minutes or until the crust is a golden brown.

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