Name: Rustic Apricot Pie
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Sliced fresh apricots - 6 cups; Lemon, cut in half - 1; White sugar - 1 cup; Brown sugar - 1 cup; All-purpose flour - ½ cup; Ground cinnamon - 2 tablespoons; Pastry for a 9-inch double crust pie - 1; Egg, beaten - 1; White sugar, or more to taste - 1 pinch; Ground cinnamon, or more to taste - 1 pinch

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Rustic Apricot Pie

1. Sliced fresh apricots - 6 cups

2. Lemon, cut in half - 1

3. White sugar - 1 cup

4. Brown sugar - 1 cup

5. All-purpose flour - ½ cup

6. Ground cinnamon - 2 tablespoons

7. Pastry for a 9-inch double crust pie - 1

8. Egg, beaten - 1

9. White sugar, or more to taste - 1 pinch

10. Ground cinnamon, or more to taste - 1 pinch

How to cook deliciously - Rustic Apricot Pie

1. Stage

Preheat oven to 375 degrees F (190 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

Bake in the preheated oven until filling is bubbling and crust is golden brown, 45 to 55 minutes. Remove pie from oven and cool.