Apricot & Peach Pie Using Fresh Fruits

1. 1

   Line a 9 inch glass pie dish with one floured crust. I use a commercial, refrigerated, boxed crust that I have brought to room temperature before unrolling and flouring it. Home-made crusts might work even better. Set the 2nd crust aside to top the pie before baking.

2. 2

   In a large bowl, mix the sugar and flour; then add the pealed, sliced peaches and apricots,and lemon juice. Mix well; then pour onto the 1st pie crust.

3. 3

   Dice butter into small cubes and arrange atop the filling.

4. 4

   Place 2nd crust on top of the filling. Crimp the edges of the crust together; then, use a knife to cost 4-5 one inch long air holes to prevent filling from over flowing as it bakes.

5. 5

   Place the pie onto a pizza pan to catch drips. Bake pie at 350 degrees for 1 hour or slightly longer if you desire a darker crust. Serve warm or cold with vanilla ice cream or whipped cream as you prefer. It is even great plain! Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.