Pastry:
Tenderflake Perfect Pastry for a 9" double crust pie, following the Six Easy Steps recipe on package of Tenderflake Lard
Filling:
2 medium pears, peeled and sliced
2 medium tart apples, peeled and sliced
1 cup coarsely chopped dried apricots
1 1/2 tablespoons all purpose flour
3/4 cup water
1/4 cup lightly packed brown sugar
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1/4 teaspoon cinnamon

Preparation Instructions:

For filling: in medium saucepan, toss fruit with flour. Blend in remaining ingredients. Bring to boil over medium heat, stirring occasionally. Cover and simmer for 15 minutes or until fruit is tender. Cool completely.

Roll half of pastry into 12 x 9 inch rectangle. Place on cookie sheet. Spoon filling over pastry leaving a 1/2 inch border. Moisten edges of pastry with water.

Roll out remaining pastry to the same size rectangle. Place on top of fruit. Crimp edges together. Slash top with knife.

Bake at 400 degrees 10 minutes. Reduce heat to 350 degrees and bake 25 to 30 minutes. Sprinkle top with icing sugar, if desired and cut into 3 inch squares. Serve warm. Serves 12.