Catoctin Mountain Apricot-Blueberry Pie

1. 1

   Create your bottom crust and place in fridge to chill.

2. 2

   In a large bowl, combine the apricots, blueberries, 2/3 cup of sugar, and the lemon juice. Mix well and set aside for 30 minutes to juice.

3. 3

   In a small bowl, combine the cornstarch and remaining sugar. Stir this mixture into the fruit. Turn the filling into the chilled pie crust. Top with either a full or lattice crust.

4. 4

   Bake for 45 minutes (or until top is golden brown) at 350 degrees.

5. 5

   Let cool for 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.