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Cranberry Apricot Pie

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“For cranberry lovers & addicts, here's a great pie!”
READY IN:
1hr 25mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 1 pastry for double-crust deep dish pie
  • 6 cups cranberries
  • 24 dried apricots, quartered
  • 2 12 cups granulated sugar
  • 1 14 cups water
  • 23 cup cranberry liqueur
  • 1 egg
  • 2 teaspoons water
  • 14 cup slivered almonds

Directions

  1. Prepare or buy pie crust for 2-crust 9 1/2" deep dish pie.
  2. Put cranberries, apricots, sugar & water in a saucepan, & over medium heat bring to boil, cooking 15 minutes & stirring occasionally.
  3. Add liqueur & simmer another 15 minutes.
  4. Preheat oven to 375 degrees F.
  5. Line pie plate with one crust & cut the 2nd crust into 1" strips for lattice top.
  6. Fill pie shell with cranberry mixture, then add the lattice top.
  7. For glaze, beat egg & water together.
  8. Sprinkle top of pie with almonds, & THEN brush lattice top with egg mixture.
  9. Bake 45 minutes, until top is golden & filling is bubbling. Be careful not to burn or over-brown the edges.
  10. Cool & serve at room temperature.

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