They all combine in this wonderful pie creation. Since these are our favorite flavors, combining them was a “given”!!! The texture and flavor are incredible and I know you will think so, too!
How To Make Sweet-Tart Apple Berry Apricot Pie
Ingredients
- 15 oz pie crust, refrigerated
- 6 tart apples, peeled, seeded and sliced
- 1 cup red raspberries, fresh
- 1 cup apricots, cut into 1-inch pieces, fresh
- 1 cup light brown sugar, packed
- ¼ cup sugar
- 5 tbsp lemon juice, divided
- ¼ cup cranberry juice
- ⅓ cup flour
- 5 tbsp butter, softened
- 1 egg white
- ¾ cup confectioners' sugar
Instructions
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Preheat oven to 375 degrees.
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Unroll 1 pie crust and place in 9-inch pie dish. Press in bottom and up sides of pan.
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In large bowl, combine apples, raspberries, apricots, brown sugar, sugar, 2 tablespoons lemon juice, cranberry juice, flour, and 3 tablespoons butter. Toss with hands to combine. Pour into prepared crust. Dot with remaining 2 tablespoons butter.
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Unroll second pie crust. With a sharp knife, cut into 16 1/2-inch strips. Starting on one end, weave strips, one by one, to create a lattice effect. Turn overlapping bottom crust over lattice pieces and flute to seal pie. Brush top with egg white.
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Place in preheated oven for 45-55 minutes or until apples are tender and crust is golden. Remove and cool on rack. When cool, combine confectioners sugar and remaining 3 tablespoons lemon juice, stirring until smooth. Drizzle over pie.
Nutrition
- Sugar: 63g
- :
- Calcium: 46mg
- Calories: 596kcal
- Carbohydrates: 99g
- Cholesterol: 19mg
- Fat: 21g
- Fiber: 5g
- Iron: 2mg
- Potassium: 312mg
- Protein: 5g
- Saturated Fat: 9g
- Sodium: 247mg
- Vitamin A: 669IU
- Vitamin C: 13mg
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