Without a doubt, this vies with the Fig and Date Cake as the most intense offering in this collection. This one requires copious amounts of just about everything. Stock your pantry and you’ll end up with a true treat. The bottom crust is something like a hamantasch or perhaps a thick sugar cookie. The top crust can be cut into whatever shapes you like: circles, leaves, hearts, you name it. Be an art director. Make it beautiful.
At least 3⅓ cups all-purpose flour, plus additional for dusting
1 teaspoon salt
½ teaspoon baking powder
1½ cups solid vegetable shortening
¾ cup granulated white sugar
3 large eggs plus 2 large egg yolks and 1 large egg white, at room temperature
4½ teaspoons vanilla extract
12 ounces dried apricots, preferably California dried apricots (about 2 cups)
12 ounces golden raisins (about 2 cups)
12 ounces pitted prunes (about 2 cups)
10 ounces pitted dates (about 2 cups)
1½ cups packed light brown sugar
8 ounces candied orange rind, chopped (about 1 cup)
4 ounces pecan halves (about 1 cup)
8 tablespoons (1 stick) unsalted butter, melted and cooled to room temperature
Single-crust version of Shortening-Butter Crust, prepared but not rolled out
1. Position the rack in the center of the oven. Heat the oven to 350°F. Whisk 31⁄3 cups flour, ½ teaspoon of the salt, and the baking powder in a medium bowl until uniform.
2. Using a handheld electric mixer or a stand mixer with the paddle attachment, beat the shortening and white sugar in a large bowl at medium speed until creamy, light, and fluffy, about 5 minutes. Beat in 1 egg until well combined, then 1 egg white as well as 1½ teaspoons of the vanilla.
3. Turn off the mixer, add the flour mixture, and beat at low speed to form a crumbly yet homogenous dough. Add more flour in 1-tablespoon increments until the dough is crumbly without being a solid mass. Dump this dough-like mixture into a 13 × 18-inch lipped sheet pan. Use clean, dry fingers to press it into an even crust across the bottom and up the sides of the pan. Refrigerate for 1 hour.
4. Meanwhile, place the dried apricots, raisins, prunes, and dates in a large saucepan. Add enough water so that the fruit is submerged by 1 inch. Bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 5 minutes. Drain in a colander set in the sink and cool for 15 minutes, stirring occasionally.
5. Working in batches as necessary, process the cooked fruit with the brown sugar, candied orange rind, pecans, melted butter, and cinnamon, as well as the remaining 2 eggs, 2 egg yolks, 1 tablespoon vanilla extract, and ½ teaspoon salt, in a food processor. If you’ve worked in batches, stir them together into a puree in a large bowl when you’re done. Spread this mixture over the chilled crust.
6. Lightly dust a dry work surface with flour. Roll the prepared crust into a sheet about ¼ inch thick. Use cookie cutters, biscuit cutters, or even a sturdy drinking glass to cut the sheet into whatever shapes you desire. Arrange and even overlap these across the filling.
7. Bake until the crust is golden brown and the filling is set, about 40 minutes. Cool in the pan on a wire rack for at least 1 hour before serving.
TESTER NOTES
If you dump the crust mixture evenly across the sheet pan, it’s easier to press it into a single crust, rather than having to expand from one spot to cover the pan. If you want to cheat, you can buy two premade pie crusts, unroll them, and cut them into the desired shapes for the top of the pie.
