Sweet-Tart Apple Berry Apricot Pie
- 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
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.