2/3 c. granulated sugar
2 tbsp. all purpose flour
1 c. water
1 c. orange juice
1 c. golden raisins
1 c. packed dried apricot halves, snipped in half
2 c. fresh or frozen cranberries
1 c. packed pitted prunes, halves
1 tsp. vanilla
pastry for 2 crust 9 inch pie
Softly whipped cream, optional

Mix sugar and flour in a heavy 3 quart saucepan. Stir in water and orange juice. Cook over medium heat, stirring constantly, until thickened. Add raisins and apricots. Reduce heat. Cover and simmer 10 minutes or until apricots are almost tender, stirring often. Stir in cranberries, prunes and vanilla; cool. Line 9 inch pie plate with pastry. Heat oven to 425 degrees. Spoon fruit mixture into pie shell. Roll pastry and cut in 3/4 inch wide strips. Arrange strips lattice fashion on filling. Trim and flute edges. Bake on bottom rack 30 minutes or until crust is brown. Cover edges with foil if they brown too quickly. Cool on rack. Serve warm or at room temperature with whipped cream. Makes 8 to 10 servings.