Sweet-Tart Apple Berry Apricot Pie Recipe

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Recipes.net Team Published: May 20, 2020 Modified: December 11, 2020
Sweet-Tart Apple Berry Apricot Pie Recipe

They 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!

How To Make Sweet-Tart Apple Berry Apricot Pie

  • 15 oz pie crust (refrigerated )
  • 6 tart apples (peeled, seeded and sliced)
  • 1 cup red raspberries (fresh )
  • 1 cup apricots (cut into 1-inch pieces, fresh )
  • 1 cup light brown sugar (packed)
  • ¼ cup sugar
  • 5 tbsp lemon juice (divided)
  • ¼ cup cranberry juice
  • ⅓ cup flour
  • 5 tbsp butter (softened)
  • 1 egg white
  • ¾ cup confectioners' sugar
  1. Preheat oven to 375 degrees.

  2. Unroll 1 pie crust and place in 9-inch pie dish. Press in bottom and up sides of pan.

  3. In large bowl, combine apples, raspberries, apricots, brown sugar, sugar, 2 tablespoons lemon juice, cranberry juice, flour, and 3 tablespoons butter. Toss with hands to combine. Pour into prepared crust. Dot with remaining 2 tablespoons butter.

  4. Unroll second pie crust. 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.

  5. 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.

How To Make Sweet-Tart Apple Berry Apricot Pie

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Prep: 30 mins
Cook: 55 mins
Total: 1 hr 25 mins
Serves:
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Ingredients

  • 15 oz pie crust, refrigerated
  • 6 tart apples, peeled, seeded and sliced
  • 1 cup red raspberries, fresh
  • 1 cup apricots, cut into 1-inch pieces, fresh
  • 1 cup light brown sugar, packed
  • ¼ cup sugar
  • 5 tbsp lemon juice, divided
  • ¼ cup cranberry juice
  • cup flour
  • 5 tbsp butter, softened
  • 1 egg white
  • ¾ cup confectioners' sugar

Instructions

  1. Preheat oven to 375 degrees.

  2. Unroll 1 pie crust and place in 9-inch pie dish. Press in bottom and up sides of pan.

  3. In large bowl, combine apples, raspberries, apricots, brown sugar, sugar, 2 tablespoons lemon juice, cranberry juice, flour, and 3 tablespoons butter. Toss with hands to combine. Pour into prepared crust. Dot with remaining 2 tablespoons butter.

  4. Unroll second pie crust. 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.

  5. 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.

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