Thanksgiving Dried Fruit Pie Filling Mix
This mix looks so pretty in the jar!
2 cups pitted prunes
2 cups dried apricots
1 cup golden raisins
½ cup dried apples
¾ cup sugar
½ cup almonds or walnuts, chopped coarsely
Mix together sugar and almonds or walnuts. Place mixture in small clear plastic bag so that it may be separated from the rest of the ingredients. Layer ingredients in quart jar in this order: prunes, apricots, raisins, dried apples and finally the bag of sugar/nuts. Seal and decorate jar as desired.

Attach to Jar:
Thanksgiving Dried Fruit Pie
1 Jar Thanksgiving Dried Fruit Pie Filling Mix
½ cup butter, melted
1 egg
2 Ready to use pie crusts
Roll out two-thirds sweet pastry about 1/8 inch thick on a lightly floured surface. Line an 11" pie plate with the pastry, trim off the excess dough, prick the bottom of the shell with a fork and chill at least 30 minutes.

Place the dried fruit in a large saucepan and cover with cold water, bring to a boil, and simmer gently for 10 minutes. Drain the fruit in a colander and chop it coarsely. In a bowl combine the fruit with the sugar, almonds and melted butter.

Roll out the remaining one-third of the pastry and brush the dough lightly with beaten egg and sprinkle with sugar. With a saw- toothed pastry wheel, cut 12 strips from the dough. Fill the shell with the fruit mixture, mounding it in the center, moisten the edge of the shell with the beaten egg, and arrange the strips in lattice fashion over the fruit, pressing the ends onto the edge of the shell. Make a decorative border on the rim of the pie. Bake the pie on the bottom third of a preheated 425°F oven for 30 minutes. Reduce the heat to 375°F and bake the pie for 20-30 minutes more, or until the pastry is browned.

Remove from the oven and brush the fruit with melted apricot glaze. Serve the pie with sweetened whipped cream flavored with vanilla or brandy to taste. Serves 8.