Peach-apricot pie
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Peach-apricot pie
Last updated 6/12/2012 12:48:57 AM. Recipe ID 10216. Report a problem with this recipe.
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      Title: Peach-apricot pie
 Categories: Fruits, Misc
      Yield: 8 Servings
      1 pk For 9-inch two-crust pie
    3/4 c  Packed brown sugar
    1/4 c  Apricot jam or preserves
    1/3 c  All-purpose flour
    1/4 ts Ground cinnamon
      6 c  Sliced fresh peaches
           -(8 to 10 medium)
      1 ts Lemon juice
      1 tb Margarine or butter
  Make this southern favorite at summer's peak with juicy, ripe
  peaches. Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour
  and cinnamon in large bowl. Stir in peaches, apricot jam and lemon
  juice. Turn into pastry-lined pie plate. Dot with margarine. Cover
  with top crust that has slits cut in it; seal and flute. Cover edge
  with 2- to 3-inch strip of aluminum foil to prevent excessive
  browning. Remove foil during last 15 minutes of baking.Bake about 45
  minutes or until crust is brown and juice begins to bubble through
  slits in crust. Serve with ice cream and Raspberry-Currant Sauce if

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Recipe ID 10216 (Apr 03, 2005)

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