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Let's try again .... now that I have time -
- Thread starter marilynfl
- Start date
Let's try again .... now that I have time -
http://www.clevelandmagazine.com/ME2/Sites/dirmod.asp?sid=586CA122EB394032BD4AA3B686FF03D9&nm
http://www.clevelandmagazine.com/ME2/Sites/dirmod.asp?sid=586CA122EB394032BD4AA3B686FF03D9&nm
Link will not work ... Here is the Recipe: "Cranberry Apricot Amaretto Pie"
Cranberry Apricot Amaretto Pie
Courtesey of Marilou Suszko
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.
I have tried to link this too, too, many times and am now totally frustrated. If you want the entire article and additional pie recipes do a google search of "Cleveland Magazine The Power of Pie," and it will come up.
Cranberry Apricot Amaretto Pie
Courtesey of Marilou Suszko
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.
I have tried to link this too, too, many times and am now totally frustrated. If you want the entire article and additional pie recipes do a google search of "Cleveland Magazine The Power of Pie," and it will come up.