Dried Apricot Pie Recipe

Name: Dried Apricot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chopped dried apricots; 1 (6 ounce) bag dried cranberries; 1/2 cup golden raisin; 1 egg yolk, beaten; 1 egg yolk, beaten; 1 cup packed dark brown sugar; 1/2 cup coarsely ground walnuts; 1/2 cup melted unsalted butter, cooled; 2 teaspoons vanilla extract; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 2 pie crusts

Servings: persons

3 cups chopped dried apricots
1 (6 ounce) bag dried cranberries
1/2 cup golden raisin
1 egg yolk, beaten
1 egg yolk, beaten
1 cup packed dark brown sugar
1/2 cup coarsely ground walnuts
1/2 cup melted unsalted butter, cooled
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 pie crusts

1
Place apricots, cranberries and raisins in a large saucepan; cover with water to a depth of 2 inches. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer 5 minutes. Drain and cool 15 minutes. Preheat oven to 350u00b0F
2
Combine egg and egg yolk, brown sugar, walnuts, butter, vanilla, cinnamon and salt. Stir in dried fruit mixture.
3
Line pie plate with crust; pour in filling and smooth to the edges. Cut second crust into strips; form lattice over pie filling.
4
Bake about 1 hour, or until browned and bubbly. Cool on a wire rack at least 1 hour before serving.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups chopped dried apricots, 1 (6 ounce) bag dried cranberries, 1/2 cup golden raisin, 1 egg yolk, beaten, and more.

Yes, Dried Apricot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dried Apricot Pie

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