Jul 9, 2012

Apricot Cranberry Pie

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Apricot Cranberry pie  made with fresh apricots and frozen cranberries.

 

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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.

 

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I cut up 7-10 apricots

 

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Put them in a bowl with frozen cranberries and sugar. Yes, here’s where I should’ve put in a whole cup.

 

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A couple large tablespoons of flour

 

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mix it all together and pour into pie shell.

 

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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.

 

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Let cool before serving.

 

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Even though it was on the sour side

 

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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.

 


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