Peach Apricot Pie
|9 inch double crust pie pastry||2|
|Sliced peeled fresh peaches||5 Cup (80 tbs)|
|Apricot jam||1⁄4 Cup (4 tbs) (Or Preserves)|
|Lemon juice||1 Teaspoon|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
Heat oven to 425°.
Toss peaches, apricot jam and lemon juice.
Stir together sugar, flour and cinnamon; mix lightly with peach mixture.
Turn into pastry-lined pie pan.
Dot with butter.
Cover with top crust, which has slits cut in it; seal and flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake until crust is golden brown and juice begins to bubble through slits in crust, 35 to 45 minutes.