Sweet-Tart Apple Berry Apricot Pie

Sweet-Tart Apple Berry Apricot Pie


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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!

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cambria, ca


  • 1 15 oz. pkg. refrigerated pie crust
  • 6 tart apples, peeled, seeded and sliced
  • 1 C. fresh red raspberries
  • 1 C. fresh apricots, cut into 1-inch pieces
  • 1 C. light brown sugar, packed
  • 1/4 C. sugar
  • 5 Tbs. lemon juice, divided
  • 1/4 C. cranberry juice
  • 1/3 C. flour
  • 5 Tbs. butter, softened
  • 1 egg white
  • 3/4 C. confectioners' sugar

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Heat oven to 375 degrees. Unroll 1 pie crust and place in 9-inch pie dish. Press in bottom and up sides of pan.

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

Unroll 2nd pie crust and 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. 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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