Apricot Pie

 
 

Apricot Pie is a delicious rarity at Quaker Valley and it is one of Winn’s favorites!

2 unbaked pie crusts

2/3 cup white sugar

1/3 cup all-purpose flour

1/4 teaspoon ground cinnamon

6 cups fresh apricot halves

1 teaspoon lemon juice

1 tablespoon butter

1 egg

2 teaspoons white sugar

  1. Heat oven to 425°F.

  2. Line a 9 inch pie plate with one of your pie crusts.

  3. Mix sugar, flour, and cinnamon in a large bowl. Stir in apricots and lemon juice. Pour into prepared pie plate.

  4. Dot with butter.

  5. Cover with top crust. Seal and flute the top crust and slice holes in the top to allow for venting.

  6. In a small bowl make an egg wash by whisking the egg well and adding a tablespoon of water. Brush over pie with a pastry brush. Sprinkle with the 2 teaspoons of white sugar.

  7. Bake for 15 minutes. Reduce oven temperature to 350°F and bake for another 45 minutes.

  8. Serve with ice cream!