Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Prep time 15 minutes 10 ea Marzipan, at room
Bake time 1-1/4 hours -temperature
Makes 10 servings 1/4 c Butter, at room temperature
Pastry for 10 inch pie 2 ea Eggs
1 c Pitted prunes 1 T Flour
2/3 c Candied kumquats, or 1 ea Egg yolk
-bottled kumquats 1 t Water
4 ea Cooking apples

Soak prunes in boiling water for 10-15 minutes, or until they 'plump'
up. Roll pastry slightly larger than pie plate and allow excess to
hang over the sides. Drain prunes, and chop coarsely. Drain
kumquats and quarter. Peel and slice apples into 1/4 inch rings. Add
2-3 tbsp of the kumquat juice to the fruit mix and toss together
until well mixed. Beat marzipan with the 1/4 cup butter, and
continute beating until very smooth. Add 1 egg at a time to marzipan
mixture, beating while mixing. Spread marzipan/egg mixture into
bottom of prepared pie shell. Fold the excess pastry over the top of
the fruit mix, letting it fall as it may. Brush pastry with egg yolk
mixed with 1 tsp water. Bake on lowest rack of oven for 12-15
minutes at 425F, then reduce the temperature to 350F and continue to
bake for an additional 55-60 minutes more or until golden brown. Will
keep in fridge for 3-4 days, and freezes well. Origin: Adapted from
recipe in Chatalaine, December 1989. Shared by: Sharon Stevens,
Dec/94.

Submitted By SHARON STEVENS On 12-30-94

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