PIE CRUST
1 c All-purpose flour; 2 tb Cold water;
3/4 ts Salt;
-DATE-APRICOT FILLING-
1 1/2 c (1-lb) apricot halves; 2 tb Tapioca;
1 c Dates; 1 ts Lemon rind;
1/4 c Sugar; 1/2 ts Cinnamon;
TOPPING
1/2 c Rolled oats; 1/3 c All-purpose flour;
1/2 c Brown sugar; 1/3 c Margarine;
PIE CRUST: Sift together flour and salt. Cut in shortening until
particles are fine. Sprinkle cold water over mixture while stirring
with fork; mix until dough holds together. Form a ball. Flatten to
1/2″ thickness; smooth edges. Roll out on well-floured wax floured
wax paper to a circle 1″ larger then a inverted 9″ piepan. Fit into
pan. Fold under edge; do not cover rim. Flute. DATE-APRICOT FILLING:
Cut in half. Reserve 1/2 cup juice. Place dates and apricot pieces
in pastry-lined pan. Blend sugar with tapioca, lemon rind, lemon
rind, lemon juice, cinnamon and the reserved juice. Pour over fruit.
TOPPING: Combine rolled oats, brown sugar, flour and melted
margarine. Place over filling
Bake at 400 F. for 45 to 60 minutes. (If top gets too brown. Cover
with aluminum foil the last 15 minutes.)
Yields
1 – 9″ pie