Apricot and Apple Pie


1 T flour
2 pie crusts
1 egg white, beaten
5 lg Granny Smith apples, cored and roughly chopped into bite size pieces
½ C sugar
¾ C B & R Farms Dried Apricots
1 T EACH orange zest & cinnamon
1 T cold unsalted butter, diced
2 C milk


Line pie pan with one of the pie crust. Lightly moisten the crust bottom with egg white. Freeze pie shell & top crust 15 minutes.

Preheat oven to 400F.

In large bowl, toss apples with sugar.

Mix in apricots, zest, cinnamon, & flour.

Pour into crust & brush edges of crust with egg white.

Top with second pie crust, pressing edges together.

Trim off excess crust & crimp edges.

Brush top with milk and sprinkle with 1 T sugar (if desired).

Vent top of pie crust for steam escape.

Place on heated cookie sheet & bake 45 minutes.

Tent pie with foil and bake additional 20 minutes, until golden brown.

Cool and serve with rich vanilla ice cream.