Apricot Pie

Ingredients

• Turbinado sugar (1 tablespoon (for sprinkling))
• Egg (1, beaten (for egg wash))
• Pie crust (2 store-bought or homemade crusts)
• Unsalted butter (2 tablespoons, cold and diced)
• Salt (1/4 teaspoon)
• Cinnamon (1/2 teaspoon)
• Lemon juice (1 tablespoon)
• All (purpose flour - 1/4 cup)
• Granulated sugar (1 cup)
• Apricots (6 cups, pitted and sliced)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced apricots, granulated sugar, flour, lemon juice, cinnamon, and salt. Mix well to coat the apricots.
3. Roll out one pie crust and place it in a 9-inch pie dish. Trim any excess dough.
4. Pour the apricot filling into the pie crust.
5. Dot the diced butter on top of the filling.
6. Roll out the second pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal.
7. Brush the top crust with beaten egg for a shiny finish.
8. Sprinkle turbinado sugar over the top crust.
9. Make a few slits on the top crust to allow steam to escape during baking.
10. Place the pie on a baking sheet to catch any drips.
11. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
12. Remove from the oven and let cool for at least 1 hour before serving.
13. Serve warm or at room temperature. Enjoy!