- 6 cups sliced fresh apricots
- 1 lemon, cut in half
- 1 cup white sugar
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 2 tablespoons ground cinnamon
- 1 pastry for a 9-inch double crust pie
- 1 egg, beaten
- 1 pinch white sugar, or more to taste
- 1 pinch ground cinnamon, or more to taste
- Preheat oven to 375 degrees F (190 degrees C).
- Place apricots in a large bowl. Squeeze lemon halves over apricots. Gently mix 1 cup white sugar, brown sugar, flour, and 2 tablespoons cinnamon into apricots to coat.
- Line a 9-inch pie dish with 1 pie pastry. Spread apricot filling into shell. Roll remaining pastry onto a work surface; cut into about 1/2-inch-wide strips for a lattice crust. Cover apricot filling with pie dough strips creating a lattice pattern; seal top crust pieces to bottom crust edges and crimp into a fluted pattern. Brush egg white over top crust and sprinkle with a pinch of white sugar and cinnamon. Cover fluted crust edges loosely with aluminum foil.
- Bake in the preheated oven until filling is bubbling and crust is golden brown, 45 to 55 minutes. Remove pie from oven and cool.
06/13/2019
recipepes.com
rustic apricot pie, recipe
PT15M
PT1H
5
455 calories
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