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| 4 Tasse | Diced peeled tart apples (about 4 medium) |
| 1/4 Tasse | lemon juice |
| 1/2 Tasse | dates chopped |
| 1/2 Tasse | Maraschino cherries, cut into fourths |
| 1/2 Tasse | walnuts coarsely copped |
| 1/2 Tasse | sugar |
| 1/4 Tasse | Gold Medal all-purpose flour |
| 1/4 Tasse | Half-and-half |
| 1/4 Teelöffel | salt |
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Heat oven to 425°F. Prepare pastry. Mix apples and lemon juice in large bowl. Stir in remaining ingredients except Della Robbia Wreath. Turn into pastry-line pie plate. Cover with top crust that has slits cut in it; seal and flute.
Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 50 to 60 minutes or until crust is brown and juice begins to bubble through slits in crust; cool. Garnish with Della Robbia Wreath.
*Della Robbia Wreath: Arrange rosemary, sugared cranberries, hazelnuts and marzipan fruits on pie in the shape of a wreath.
Yield 8 servings Typed in MMformat by cjhartlin@email. Msn. Com Source: Betty Crocker Holidays
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