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Apricot-Strawberry Pie
Ingredients:
Pastry for a 2-crust pie
4 c. pitted quartered fresh apricots
1 c. crushed fresh strawberries
1 c. sugar
1 Tbs. lemon juice
2 Tbs. quick-cooking tapioca
1/8 tsp. salt
2 Tbs. butter
Pastry for a 2-crust pie
4 c. pitted quartered fresh apricots
1 c. crushed fresh strawberries
1 c. sugar
1 Tbs. lemon juice
2 Tbs. quick-cooking tapioca
1/8 tsp. salt
2 Tbs. butter
Directions:
Combine apricots, strawberries, sugar, lemon juice, tapioca and salt in mixing bowl. Pour into pastry-lined 9" pie pan. Dot with butter. Adjust top crust, cut steam vents and flute edges. Bake in hot oven (425) about 35 to 45 minutes or until crust is browned and juices start to bubble in vents. Cool on rack.
Makes 6-8 Servings
Combine apricots, strawberries, sugar, lemon juice, tapioca and salt in mixing bowl. Pour into pastry-lined 9" pie pan. Dot with butter. Adjust top crust, cut steam vents and flute edges. Bake in hot oven (425) about 35 to 45 minutes or until crust is browned and juices start to bubble in vents. Cool on rack.
Makes 6-8 Servings
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