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Wednesday, September 21, 2011

Apricot and Blueberry pie

When a friend gave us some apricots, I started looking for an apricot pie recipe.  Most of the recipes I found involved cooking and pureeing the fruit to make a chiffon or the use of dried apricots.  Neither of those options was appealing at the time, so I decided to do it as a regular fruit pie - and throw in my last bag of frozen blueberries.  This was yummy pie paired with vanilla ice cream.

Apricot and Blueberry Pie

Pastry for two crust 9 inch pie

About 3 cups of sliced apricots
1-2 cups frozen blueberries (or fresh)
2/3 cups sugar
1 Tablespoon lemon juice
4 Tablespoons cornstarch
1/2 teaspoon nutmeg or cinnamon

  • Combine the apricots and blueberries in a bowl with the sugar and lemon juice.  Let sit for about 30 minutes to juice while you prepare the pastry and preheat the oven to 425 degrees.
  • Stir the cornstarch and spice into the fruit and pour into the pie shell.  Put on top crust and flute edges. Bake for 15 minutes.
  • Reduce heat to 375 degrees and bake for an additional 35-40 minutes.
  • Let cool for an hour or two before serving.

1 comment:

Material Mary said...

This ranks among one of my favorites!!