APRICOT /PEACH PIE
this is a variation of peach pie with a nine inch double crust. (see Aunt Roby's not so secret pie crust)Lessons from an apricot We are blessed with a wonderful shade tree in our backyard with an added bonus of producing apricots. Prior to ripening, fruit trees "drop" extra fruit but not always by choice. Despite wicked...
Provided by karen solomon
Categories Fruit Desserts
Time 50m
Number Of Ingredients 6
Steps:
- 1. bake 425 degrees(i do not bother preheating oven in order to conserve energy and find that it does not affect the results at all!)
- 2. mix peaches/apricots and lemon juice. stir together sugar, flour and cinnamon. mix with peaches/apricots.
- 3. turn into pastry lined pie pan. dot with butter cover wsith top crust and slit top crust at top in "X" for venting. seal and flute. cover edge with 2-3 strips aluminum foil to prevent burning. remove foil last 15 minutes of baking.
- 4. bake 30-40 minutes or until crust is brown and juice begins to bubble through slits in crust. remove foil and bake 15 final minutes.
- 5. i place a cookie sheet beneath pie to catch any overflow of juice. i use a glass pie plate, so times may need to be adjusted for metal baking pan.
- 6. after preparing pie, we brust the crust with beaten egg whites and sprinkle with sugar.
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