Rustic Apricot Pie
Ingredients1 h 15 m servings 531
- Preheat oven to 375 degrees F (190 degrees C).
- Place apricots in a large bowl. Squeeze lemon halves over apricots. Gently mix 1 cup white sugar, brown sugar, flour, and 2 tablespoons cinnamon into apricots to coat.
- Line a 9-inch pie dish with 1 pie pastry. Spread apricot filling into shell. Roll remaining pastry onto a work surface; cut into about 1/2-inch-wide strips for a lattice crust. Cover apricot filling with pie dough strips creating a lattice pattern; seal top crust pieces to bottom crust edges and crimp into a fluted pattern. Brush egg white over top crust and sprinkle with a pinch of white sugar and cinnamon. Cover fluted crust edges loosely with aluminum foil.
- Bake in the preheated oven until filling is bubbling and crust is golden brown, 45 to 55 minutes. Remove pie from oven and cool.
Per Serving: 531 calories; 16.1 93.9 6.2 23 252 Full nutrition
ReviewsRead all reviews 3
I love apricots and there aren't many recipes here to look at, so I made this one with few modifications: I used corn starch instead of flour, only 1/2 of lime ( less sour than lemon), 1 tbsp va...
Loved this!!! I used Betty Crocker pie crust recipe with lard. On filling: - I used all sugar suggested, but - only two tsp of cinnamon (I can’t even imagine using two tablespoons of cinnamo...