This is a print preview of "Raspberry Apricot Pie" recipe.

Raspberry Apricot Pie Recipe
by Global Cookbook

Raspberry Apricot Pie
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  Servings: 1

Ingredients

  • 10 ounce Frzn raspberries
  • 32 ounce Apricot halves
  • 1/4 c. Flour
  • 3/4 c. Sugar
  • 1/8 tsp Salt
  • 2 Tbsp. Butter
  • 1/2 tsp Almond extract
  • 2 x Crust pastry

Directions

  1. Defrost, drain raspberries and save 1/2 c. juice. Place liquid removed apricots in pie crust. Spoon raspberries over apricots and pour juice over the top.
  2. Mix sugar, flour, and salt together and sprinkle over berries. Dot with butter and sprinkle on extract. Cover with top crust and sprinkle with sugar. Bake at 400 degrees for 50-60 min - watch carefully.
  3. You may substitute 2 1/2 c. fresh blackberries and 5 fresh peaches for raspberries and apricots. Increase sugar to 1 c..
  4. Serves 6-8.JM.