Prep Time 30m
Cook Time 55m
Ready Time 270m
Yield 8 servings

  • 1 cup quartered pitted prunes
  • 3/4 cup halved dried apricots
  • 1/2 cup golden raisins
  • 1 cup halved cranberries, fresh or thawed frozen
  • 1 cup peeled, chopped tart apples
  • 1/2 cup coarsely chopped walnuts or pecans
  • 1/3 cup sugar
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/4 cup orange juice
  • Double Crust Classic Crisco® Pie Crust
  • 1/4 cup Smucker's® Low Sugar™ Reduced Sugar Sweet Orange Marmalade
  • 1 teaspoon orange juice
Preparation Directions
  • Step 1Combine prunes, apricots and raisins in large saucepan. Add water to cover fruit. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes or until tender. Drain. Return to saucepan.
  • Step 2Add cranberries, apples, nuts, sugar, shortening and 1/4 cup orange juice. Cook and stir on low heat 5 minutes. Cool. Cover. Refrigerate 2 hours or overnight for flavors to blend.
  • Step 3Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Roll remaining dough. Cut into 1/2 to 3/4-inch strips for lattice top. Chill strips. Heat oven to 400°F.
  • Step 4Combine marmalade and 1 teaspoon orange juice in small saucepan. Heat until smooth. Spoon fruit filling into prepared pie crust. Strain and drizzle marmalade over filling. Moisten pastry edge with water.
  • Step 5Weave strips of dough over filling to form lattice crust, extending ends of strips beyond edge of bottom crust. Trim ends of strips even with outer edge of bottom crust. Lift edge of bottom crust. Fold over ends of strips. Crimp and flute edge.
  • Step 6Bake 45 to 55 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving.
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