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.