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STRAWBERRY APRICOT PIE

STRAWBERRY APRICOT PIE

1 (15-ounce) package prepared pie crust

1/4 cup almonds, chopped

1 cup sugar

3 tablespoons cornstarch

1 tablespoon lemon juice

3 cups strawberries, sliced

2 cups fresh apricots, sliced

2 tablespoons apricot preserves, melted

Preheat oven to 425 F.

Prepare piecrust sheet according to package directions for a filled two-crust pie using a 9-inch pie plate.

Sprinkle almonds evenly over pastry shell.

Reserve remaining piecrust sheet and set aside.

Combine sugar and cornstarch in a large saucepan. Add lemon juice, strawberries and apricots, stirring well. Bring to a boil over medium heat; reduce heat and cook, stirring constantly, until thickened. Spoon filling evenly into pastry shell.

Cut remaining pie crust into strips arrange in lattice fashion over the filling. Trim edges; seal and flute. Bake for 35 minutes or until lightly browned and bubbly.

Brush preserves over the top of the warm pie.

Makes 6 servings.

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