Apricot Cranberry pie made with fresh apricots and frozen cranberries.
I almost didn’t post this because I forgot to put the full amount of sugar in and it came out extremely sour! It was eaten but it would’ve seemed more like a desert if it had had a full cup of sugar. I don’t know, I just got distracted and only put in a half cup.
I cut up 7-10 apricots
Put them in a bowl with frozen cranberries and sugar. Yes, here’s where I should’ve put in a whole cup.
A couple large tablespoons of flour
mix it all together and pour into pie shell.
Arrange pie crust shapes on the top. I like cutting out shapes with cookie cutters so much better than weaving the traditional lattice top for fruit pies. It’s mush faster this way.
Bake at 350 for 35-40 minutes.
Let cool before serving.
Even though it was on the sour side
It wasn’t THAT bad.
Apricot Cranberry Pie
- 1 unbaked pie shell and top cut into shapes
- 7-10 apricots cut into slices
- 1/2 cup frozen cranberries or fresh
- 1 cup sugar
- 2 tablespoons orange juice concentrate
- 2 tablespoons flour
- Demerara sugar for sprinkling on top
In a bowl combine apricots, cranberries, sugar, orange juice concentrate and flour. Pour into pie shell and top with pie crust stars. Sprinkle demerara sugar and bake at 350 for 35-40 minutes or until bubbly and golden brown. Let cool on a wire rack.