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.