Peach Apricot Pie Recipe
Ingredients
| Pastry for 9-inch Two-crust Pie | ||
| Peaches | 5 Cup (16 tbs), peeled | |
| 1/4 cup apricot jam or preserves | ||
| Lemon juice | 1 Teaspoon | |
| Packed brown sugar | 3/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 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.
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.
Chef
