1. Prepare the crust. Sift flour, 1 tablespoon of the sugar, and salt into a small bowl. Set aside. In a large bowl, use an electric mixer on low speed to beat the butter and cream cheese until smoothly blended, about 45 seconds.Mix in the flour mixture until the dough holds together and forms large clumps that come away from the sides of the bowl, about 30 seconds.If the mixture is crumbly, add ice water 1 tablespoon at a time just until the dough begins to hold together. Form the dough into a 6-inch disk, wrap in plastic wrap, and refrigerate for at least 1 hour and up to overnight.

2. Preheat oven to 375 degrees. Have ready a 9-inch ovenproof glass or ceramic pie dish.

3. Prepare the filling. In a large saucepan, combine butter, orange zest, orange juice, water, and brown sugar. Heat over low heat just until the butter is melted. Remove from heat and stir well. Stir in vanilla and allspice. Add apricots, figs, cherries, prunes, and walnuts and stir until well distributed.Transfer to the pie dish.

4. Remove crust from refrigerator and lightly flour a rolling surface and rolling pin. Roll the dough into a circle 1 1/2 inches larger than the top of the pie dish. Transfer to the pie dish, centering it over the fruit. Fold 3/4-inch of the edge of the crust under itself to form a smooth edge. Use a fork to press the crust firmly onto the rim of the dish. Using a pastry brush, brush the top lightly with water, then sprinkle with the remaining 1tablespoon sugar. Cut slits in the crust to release steam while the pandowdy bakes.

5. Bake about 28 to 32 minutes, until crust is lightly browned. Serve warm or at room temperature. Cut into wedges or use a spoon to scoop out servings of crust and filling.

Source: Hannaford fresh Magazine, September - October 2011