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Rustic Apricot Pie

This Rustic Apricot Pie is sweet, tart, and packs quite a punch in the flavor department. The crispy crust is oozing with gooey apricot filling. It’ll be a dessert the whole family will love!

Craving apricot? Try our Sweet Apricot Glaze or Apricot-Glazed Pork Chops.
Rustic Apricot Pie from Dewig Meats. This Rustic Apricot Pie is sweet, tart, and packs quite a punch in the flavor department. The crispy crust is oozing with gooey apricot filling.Acknowledgments:

Thanks to Natasha’s Kitchen for the original version of this recipe, which can be viewed here.

Rustic Apricot Pie
 
Prep time
Cook time
Total time
 
For amazing meats and more fantastic products, visit Dewig Meats in Haubstadt, Indiana!
Author:
Recipe type: Dessert
Serves: 8 servings
Ingredients
Bolded items available at Dewig Meats
  • 2 1/2 pound bag Coloma Frozen Foods Sliced Apricots
  • 1 lemon, cut in half
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1/2 cup all-purpose flour
  • 2 tablespoons ground cinnamon
  • 2 pastry pie dough
  • 1 beaten egg (for the top)
  • cinnamon sugar mix (for the top)
Instructions
The night before:
  1. Thaw apricots in refrigerator.
The day of:
  1. Preheat oven to 375 degrees F.
  2. Completely drain apricots.
  3. Place apricots in a large bowl.
  4. Squeeze lemon juice onto the apricots.
  5. Add the white sugar, brown sugar, all-purpose flour, and ground cinnamon to the apricots.
  6. Mix well, so that everything is coated.
  7. Line your pie pan with 1 of the pie dough shells. (Poke holes in the bottom with a fork so that the pie can breathe while baking.)
  8. Add the apricot filling and even it out.
  9. Cut the second pie dough shell into strips. Then weave the strips of pie dough crossing over each other.
  10. Make sure that the sides of the pie are put together.
  11. Brush egg wash on top of the pie.
  12. Add cinnamon sugar mixture to the top.
  13. Bake the pie in the oven for 45 minutes, or until the outer ring of the crust is golden brown.
  14. Remove pie from the oven and let cool for 1 hour before cutting.
 

 

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