tablespoon butter, diced and arranged on top of filling
egg, well mixed, for brushing on top crust (optional)
tablespoon sugar, for sprinkling on top of egg wash (optional)
Serving Size: 1 (246) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 157 g33 %
Total Fat 17.5 g26 %
Saturated Fat 4.8 g24 %
Cholesterol 3.8 mg
Sodium 257.9 mg
Dietary Fiber 3.5 g14 %
Sugars 50.7 g202 %
Protein 5.1 g
Line a 9 inch glass pie dish with one floured crust. I use a commercial, refrigerated, boxed crust that I have brought to room temperature before unrolling and flouring it. Home-made crusts might work even better. Set the 2nd crust aside to top the pie before baking.
In a large bowl, mix the sugar and flour; then add the pealed, sliced peaches and apricots,and lemon juice. Mix well; then pour onto the 1st pie crust.
Dice butter into small cubes and arrange atop the filling.
Place 2nd crust on top of the filling. Crimp the edges of the crust together; then, use a knife to cost 4-5 one inch long air holes to prevent filling from over flowing as it bakes.
Place the pie onto a pizza pan to catch drips. Bake pie at 350 degrees for 1 hour or slightly longer if you desire a darker crust. Serve warm or cold with vanilla ice cream or whipped cream as you prefer. It is even great plain! Enjoy!