Apricot & Peach Pie Using Fresh Fruits

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 1 (9 inch) double crust pie crusts, rolled out but not baked yet
• 3 -4 large peaches, pealed and sliced thin
• 4 cups apricots, pealed and sliced thin
• 1 1/2 cups sugar
• 4 -5 tablespoons flour
• 1 tablespoon lemon juice
• 1 tablespoon butter, diced and arranged on top of filling
• 1 egg, well mixed, for brushing on top crust (optional)
• 1 -2 tablespoon sugar, for sprinkling on top of egg wash (optional)

Recipe

• 1 line a 9 inch glass pie dish with one floured crust. i use a commercial, refrigerated, boxed crust that i have brought to room temperature before unrolling and flouring it. home-made crusts might work even better. set the 2nd crust aside to top the pie before baking.
• 2 in a large bowl, mix the sugar and flour; then add the pealed, sliced peaches and apricots,and lemon juice. mix well; then pour onto the 1st pie crust.
• 3 dice butter into small cubes and arrange atop the filling.
• 4 place 2nd crust on top of the filling. crimp the edges of the crust together; then, use a knife to cost 4-5 one inch long air holes to prevent filling from over flowing as it bakes.
• 5 place the pie onto a pizza pan to catch drips. bake pie at 350 degrees for 1 hour or slightly longer if you desire a darker crust. serve warm or cold with vanilla ice cream or whipped cream as you prefer. it is even great plain! enjoy!