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Rustic Apricot Pie
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delicious summer apricot pie with fresh fruit and a beautiful lattice crust.
Ingredients:
  • 6 cups sliced fresh apricots
  • 1 lemon, cut in half
  • 1 cup white sugar
  • 1 cup brown sugar
  • 0.5 cup all-purpose flour
  • 2 tablespoons ground cinnamon
  • 1 pastry for a 9-inch double crust pie
  • 1 egg, beaten
  • 1 pinch white sugar, or more to taste
  • 1 pinch ground cinnamon, or more to taste
Instructions:
  • Preheat oven to a toasty 375 degrees F (190 degrees C).
  • In a large bowl, combine apricots and squeeze fresh lemon juice over them. Mix in white sugar, brown sugar, flour, and cinnamon until apricots are well coated.
  • Prepare the pie dish with 1 pie pastry. Evenly spread apricot filling over the pastry. Roll out the remaining pastry and cut into 1/2-inch-wide strips. Create a lattice crust by placing the strips over the filling, sealing them to the edges. Brush the top with egg white, sprinkle with a pinch of sugar and cinnamon. Loosely cover the crust edges with aluminum foil.
  • Place the pie in the preheated oven and bake until the filling is bubbling and the crust is golden brown, which takes 45 to 55 minutes. Once done, take the pie out of the oven and allow it to cool.

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