Rustic Apricot Pie

10 ingredients
4 steps

Ingredients

  • 6 cups sliced fresh apricots
  • 1 lemon, cut in half
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1/2 cup all-purpose flour
  • 2 tablespoons ground cinnamon
  • 1 pastry for a 9-inch double crust pie
  • 1 egg, beaten
  • 1 pinch white sugar, or more to taste
  • 1 pinch ground cinnamon, or more to taste

Directions

  1. 1
    Preheat oven to 375 degrees F (190 degrees C).
  2. 2
    Place apricots in a large bowl. Squeeze lemon halves over apricots. Gently mix 1 cup white sugar, brown sugar, flour, and 2 tablespoons cinnamon into apricots to coat.
  3. 3
    Line a 9-inch pie dish with 1 pie pastry. Spread apricot filling into shell. Roll remaining pastry onto a work surface; cut into about 1/2-inch-wide strips for a lattice crust. Cover apricot filling with pie dough strips creating a lattice pattern; seal top crust pieces to bottom crust edges and crimp into a fluted pattern. Brush egg white over top crust and sprinkle with a pinch of white sugar and cinnamon. Cover fluted crust edges loosely with aluminum foil.
  4. 4
    Bake in the preheated oven until filling is bubbling and crust is golden brown, 45 to 55 minutes. Remove pie from oven and cool.

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