Free-Form Apricot Pie

1. 1

   Toss the apricot halves with the Grand Marnier, set aside.

2. 2

   Stir the corn starch, sugar and raspberries together.

3. 3

   Place the pie crust on a cookie sheet and arrange the apricot halves, cut side down in the center of the crust, leaving 2-3 inchrs of crust at the edge.

4. 4

   Fold up the crust to form the edge.

5. 5

   Spoon the raspberry mixture in between the apricots.

6. 6

   Brush the tops of the apricots with melted apricot preserves, also brush the edges of the crust.

7. 7

   Bake at 450 for 10 minutes, reduce the heat to 375 and bake for 20 minutes.

8. 8

   Sprinkle with a little bit of granulated sugar when it is still warm and srve with lightly whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.