This is another one of Julia's favorite Holiday recipes. Too bad we don't have a picture because these are really pretty with the vanilla glaze. If you've never tried the apricot-cherry combination, you're missing out. I love them because they're unique and great for parties. Just like pie, but easier because they don't require plates or silverware.
Apricot-Cherry Pie Squares
From Better Homes and Gardens
3 1/4 cups all-purpose flour
1 tsp. salt
1 cup shortening
1 egg yolk
1/2 cup sugar
3 tbsp. cornstarch
3 15 1/4 oz. cans apricot halves, drained and cut into quarters
1 16 oz. can pitted tart red cherries, drained
1. For pastry, in large bowl, stir together the flour and salt. Using a pastry blender, but in shortening until mixture resembles coarse crumbs. Lightly beat egg yolk in a glass measuring cup. Add enough milk to egg yolk to make 3/4 cup total liquid; mix well. Stir egg yolk mixture into flour mixture; mix well. Set aside one-third of the dough.
2. On a lightly floured surface, roll the remaining two-thirds of the dough into an 18x12-inch rectangle. To transfer pastry, carefully wrap it around the rolling pin; unroll it into a 15x10x1-inch baking pan (pastry will hang over edges of pan). Preheat oven to 375 degrees.
3. In a large bowl, combine the sugar and cornstarch. Stir in the apricots and cherries. Spoon the fruit mixture into the prepared crust.
4. Roll the remaining dough into a 16x11-inch rectangle; place over fruit. Bring bottom pastry up and over top pastry. Seal edges with the tines of a fork. Prick intire surface of top pastry with the tines of a fork.
5. Bake about 40 minutes or until golden brown. Cool in pan on a wire rack. Serve warm or cool. Cut into 2x3-inch bars. Drizzle with Vanilla Glaze. Makes 25 bars.
Vanilla Glaze: In a small bowl, combine 1 1/4 cups powdered sugar, 1/2 tsp. vanilla and enough milk (5 to 6 tsp.) to make a glaze of drizzling consistency.
Posted by: Sallie & Julia
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