Cranberry Apricot Pie

For cranberry lovers & addicts, here's a great pie!

• Ready In: 1 hr 25 mins
• Serves: 10

Ingredients

• 1  pastry for double-crust deep dish pie
• 6  cups cranberries
• 24  dried apricots, quartered
• 2 1⁄2 cups granulated sugar
• 1 1⁄4 cups water
• 2⁄3 cup  cranberry liqueur
• 1  egg
• 2  teaspoons water
• 1⁄4 cup  slivered almonds

Directions

1. Prepare or buy pie crust for 2-crust 9 1/2" deep dish pie.
2. Put cranberries, apricots, sugar & water in a saucepan, & over medium heat bring to boil, cooking 15 minutes & stirring occasionally.
3. Add liqueur & simmer another 15 minutes.
4. Preheat oven to 375 degrees F.
5. Line pie plate with one crust & cut the 2nd crust into 1" strips for lattice top.
6. Fill pie shell with cranberry mixture, then add the lattice top.
7. For glaze, beat egg & water together.
8. Sprinkle top of pie with almonds, & THEN brush lattice top with egg mixture.
9. Bake 45 minutes, until top is golden & filling is bubbling. Be careful not to burn or over-brown the edges.
10. Cool & serve at room temperature.