Ingredients
8
8 servings
- •6 cups sliced fresh apricots
- •1 lemon, cut in half
- •1 cup white sugar
- •1 cup brown sugar
- •½ cup all-purpose flour
- •2 tablespoons ground cinnamon
- •1 pastry for a 9-inch double crust pie
- •1 egg, beaten
- •1 pinch white sugar, or more to taste
- •1 pinch ground cinnamon, or more to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Place apricots in a large bowl. Squeeze lemon halves over apricots. Gently mix 1 cup white sugar, brown sugar, flour, and 2 tablespoons cinnamon into apricots to coat.
- Line a 9-inch pie dish with 1 pie pastry. Spread apricot filling into shell. Roll remaining pastry onto a work surface; cut into about 1/2-inch-wide strips for a lattice crust. Cover apricot filling with pie dough strips creating a lattice pattern; seal top crust pieces to bottom crust edges and crimp into a fluted pattern. Brush egg white over top crust and sprinkle with a pinch of white sugar and cinnamon. Cover fluted crust edges loosely with aluminum foil.
- Bake in the preheated oven until filling is bubbling and crust is golden brown, 45 to 55 minutes. Remove pie from oven and cool.
Nutritional Facts
Per 8 servings
- Calories: 531
- Carbohydrate: 94g
- Fat: 16g
- Fiber: 5g
- Protein: 6g
- Sugar: 63g
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