Festive Cranberry Apricot Pie |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Make this delicious dessert a part of your Holiday tradition! Ingredients:
15oz. pk. folded refrigerated unbaked piecrust (2 crusts) |
1/2c. sugar |
3tbs. cornstarch |
1 1/2tsp. pumpkin pie spice |
1/4tsp. salt |
3-15 1/4oz. cans apricot halves, drained and cut into quarters |
1/2c. dried cranberries, snipped |
1 egg white |
1tbs. milk |
1tbs. sugar |
1/4tsp. pumpkin pie spice |
Directions:
1. Usin one of the piecrusts, line a 9 inch pie plate according to package directions. Fold edge under. Set aside.
2. In a large bowl combine the 1/2c sugar, cornstarch, 1 1/2tsp. pumpkin pie spice, and salt. Stir in apricots and cranberries. Spoon into prepared crust.
3. Place remaining piecrust on a lightly floured surface. Cut with a 2 inch-long leaf-shaped cutter or other desired cutter to make 20 shapes. In a small bowl stir together egg white and milk. Brush egg white mixture over pastry shapes; reserve remaining egg white mixture. Combine the 1tbs. sugar and 1/4tsp. pumpkin pie spice. Sprinkle half of the pastry shapes with the sugar mixture. Arrange six to eight of the shapes, alternating brushed and sprinkled shapes , in a circle in center of the top of pie filling. Brush edge of crust with remaining egg white mixture. Evenly distribute the ramaining pastry shapes around edge of crust. Cover edge lightly with foil.
4. Bake at 375F for 35 min. Remove foil. Bake for 15 min. more.
5. Cool on a wire rack.... Enjoy....
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