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Peach Apricot Pie

Dessert.Master's picture
Ingredients
  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)
  Cinnamon 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon
Directions

Heat oven to 425°.
Prepare pastry.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Peach

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