woooooweeee.....the weekend got away from me!
how about you?
without further ado..the promised recipe!
makes 8 minis
single 9" pie crust
-cut crust in circles large enough to fill custard cups
-fit crust into cups
-line with baking paper or foil
-add pie weights or dried beans
-bake at 350 degrees for 15-20 minutes, until golden brown
-let cool on rack, then remove liner and weights
1 cup dried mixed fruit (I used apricots and figs)
1/2 cup golden raisins
1 cup orange juice
1 cup sugar
2 T orange zest
-snip dried fruit into small pieces
-in small saucepan, combine fruit with raisins and orange juice
-cook on medium low simmer for 10 minutes, stirring frequently
-add sugar and cook on medium low until liquid is absorbed
-set aside to cool
-stir in orange zest
-spoon filling into cooled pie shells
2 egg whites
1/4 cup sugar
1 T orange juice
-beat egg whites with mixer for 3 minutes
-slowly add sugar and orange juice, beating until stiff peaks form
-spoon on top of each mini pie
-bake finished minis at 350 degrees for 15 minutes, until meringue is lightly browned
-cool slightly on rack and serve warm or chilled!