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Holiday Blueberry-Apricot Pie
Recipes
Holiday Blueberry-Apricot Pie
8 servings
1 hour, 45 minutes total (Active 10 minutes)

Ingredients

  • 1 cup dried apricots, coarsely chopped
  • 1 ½ lb fresh blueberries (about 4 cups)
  • 1 cup sugar
  • ¼ cup cornstarch
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 2 ready-to-bake rolled piecrusts

Steps

    1. Preheat oven to 350°F. Chop apricots; place in bowl. Add blueberries, sugar, cornstarch, cinnamon, and vanilla; toss to coat.
    2. Place 1 piecrust in 9-inch pie plate. Spoon blueberry mixture into crust. Unroll remaining piecrust and cut into ½-inch strips.
    3. Arrange dough strips in lattice design over filling. Press ends of strips into bottom crust to seal. Fold bottom crust overhang over ends of strips and crimp edges.
    4. Cover edge of pie with foil. Arrange on middle oven rack; bake 40 minutes. Remove foil; bake 25–30 more minutes or until crust is browned (and liquid bubbles through slits). Cool on wire rack for 1 hour. Serve.

Amount per ⅛ recipe serving: Calories 420, Total Fat 13g, Sat Fat 5g, Trans Fat 0g, Chol 10mg, Sodium 280mg, Total Carb 76g, Fiber 2g, Sugars 40g, Protein 3g, Calc 2%, Iron 6%