Delicious Apricot Pie

Ingredients

Fresh apricots

6 cups, pitted and sliced

Granulated sugar

3/4 cup

Turbinado sugar

2 tablespoons

All-purpose flour

1/4 cup

Lemon juice

2 tablespoons

Cinnamon

1/2 teaspoon

Salt

1/4 teaspoon

Unsalted butter

2 tablespoons, diced

Egg

1, beaten (for egg wash)

Pie crust

2 (9-inch) crusts)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, gently combine the sliced apricots, granulated sugar, flour, lemon juice, cinnamon, and salt. Toss until the apricots are evenly coated.
3. On a lightly floured surface, roll out one pie crust to fit a 9-inch pie dish. Place the crust in the dish and trim any excess dough hanging over the edges.
4. Pour the apricot filling into the prepared pie crust, spreading it evenly across the surface. Dot the filling with diced unsalted butter.
5. Roll out the second pie crust and carefully place it over the apricot filling. Trim and crimp the edges together to seal the pie.
6. Brush the top crust with the beaten egg to achieve a golden finish, and sprinkle turbinado sugar over the top for added sweetness and crunch.
7. Cut a few slits in the top crust to allow steam to escape during baking.
8. Place the pie on a baking sheet to catch any drips, then bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
9. Once baked, remove from the oven and let cool for at least 1 hour before slicing to allow the filling to set.
10. Serve warm or at room temperature, and savor the delightful burst of apricot flavors!