- 8
- 50 mins
Ingredients
- 1 (15-ounce) package folded refrigerated pie crust (2 crusts)
- 5 1/2 cups sliced fresh apricots (about 2 pounds)
- 1 cup sugar
- 1/2 cup all-purpose flour
- 2 tablespoons unsalted butter, cut into small pieces
Preparation
Step 1
Preheat oven to 375 degrees F. Unfold 1 pie crust and place in a 9-inch pie plate, pressing crust firmly into plate.
In a large bowl, combine apricots, sugar, and flour; toss gently then spoon into crust and dot with butter.
To make lattice top, use a fluted pastry wheel or sharp knife to cut remaining crust into long 3/4-inch-wide strips.
Arrange strips first in one direction across pie then in the opposite direction, using longer strips near the center of the pie and shorter ones near the edges. When all strips are in place, trim crust all around and press firmly around rim to seal crusts together. Flute crust, if desired.
Place pie on a foil-lined baking sheet and bake 50 to 60 minutes, or until crust is golden and juices are bubbling.
Tip:
For added flavor, sprinkle cinnamon-sugar over the pie crust just before baking.