Rustic Apricot Pie

Sweet apricot pie, made with freshly picked apricots and topped with a lattice crust, is the perfect summer dessert.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 531 Calories

Ingredients

• 1 cup brown sugar
• 1 cup white sugar
• 2 tablespoons ground cinnamon
• 1 egg, beaten
• 1 lemon, cut in half
• 1 pinch ground cinnamon, or more to taste
• 1 pastry for a 9-inch double crust pie
• 1 pinch white sugar, or more to taste
• 6 cups sliced fresh apricots
• 0.5 cup all-purpose flour

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven until filling is bubbling and crust is golden brown, 45 to 55 minutes. Remove pie from oven and cool.