Sweet Tart Apple Berry Apricot Pie: A Contest Winner!
If you had to pick your favorite pie, what would it be? I know, it’s a hard question! I happen to love lemon meringue pies, apple pies, french silk pies…I really can’t limit myself to just one. That’s why when Recipe4Living had its Best Pie Recipe Contest, it was hard to choose a winner. But one entry made our jobs a little easier. This Sweet Tart Apple Berry Apricot Pie let us know that we didn’t really have to limit ourselves. We could have all of these great flavors in one pie! Not to mention, look how beautiful it is!
Recipe after the jump.
Berries, apricots and apples 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!
1 15 oz. pkg. refrigerated pie crust
6 tart apples, peeled, seeded and sliced
1 C. fresh red raspberries
1 C. fresh apricots, cut into 1-inch pieces
1 C. light brown sugar, packed
1/4 C. sugar
5 Tbs. lemon juice, divided
1/4 C. cranberry juice
1/3 C. flour
5 Tbs. butter, softened
1 egg white
3/4 C. confectioners’ sugar
Heat oven to 375 degrees. Unroll 1 pie crust and place in 9-inch pie dish. Press in bottom and up sides of pan.
In large bowl, combine apples, raspberries, apricots, brown sugar, sugar, 2 tablespoons lemon juice, cranberry juice, flour and 3 tablespoons butter, tossing with hands to combine. Pour into prepared crust. Dot with remaining 2 tablespoons butter.
Unroll 2nd pie crust and 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. 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.
To check out all of Recipe4Living’s current contests, click here!