Apricot & Peach Pie Using Fresh Fruits

READY IN: 1hr 45mins
YIELD: 8 slices


  • 1
    (9 inch) double crust pie crusts, rolled out but not baked yet
  • 3 -4
    large peaches, pealed and sliced thin
  • 4
    cups apricots, pealed and sliced thin
  • 1 12
    cups sugar
  • 4 -5
    tablespoons flour
  • 1
    tablespoon lemon juice
  • 1
    tablespoon butter, diced and arranged on top of filling
  • 1
    egg, well mixed, for brushing on top crust (optional)
  • 1 -2
    tablespoon sugar, for sprinkling on top of egg wash (optional)


  • 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!