Apple-Apricot Pie

Apricots provide the tart flavor that makes this apple pie unusual


  • Pastry for 2-Crust Pie
  • ½ c. sugar
  • 1 tblsp. flour
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • 4 c. sliced peeled apples (about 5 medium)
  • 1 c. coarsely chopped, drained, canned apricots


  • Combine sugar, flour, cinnamon and salt. Toss apples and apricots with sugar mixture.
  • Turn into pastry-lined 9" pie pan; adjust top crust and flute edges; cut vents.
  • Bake in hot oven (400°F.) until apples are tender and pie is golden, about 40 minutes.