Awesome Apricot Pie

Yields 1 (9-inch) pie

3 cups sliced apricots

1½ cups golden raisins

1 cup brown sugar

2½ tablespoons quick-cooking tapioca

3 tablespoons cold, unsalted butter

1 tablespoon lemon juice

¼ teaspoon salt

1 (9-inch) double-crust pie pastry (see recipe: Double-crust Pie Pastry)

Egg wash (1 egg, lightly beaten, mixed with 1 tablespoon water)

Coarse sugar (for sprinkling)

Whipped cream topping (optional - see recipe: Fresh Whipped Cream)

 

1. Preheat oven to 425° F.
2. Place raisins in a bowl and cover with hot water. Allow to plump. Drain.
3. In a large bowl, combine apricots, raisins, lemon juice, brown sugar, tapioca, and salt. Toss well until apricots and raisins are coated.
4. Line a greased and floured 9-inch pie pan with pastry dough. Add apricot filling. Dot with pieces of butter. Brush edges with egg wash. Cover filling with pastry dough. Seal and flute edges. Cut three slits on top for ventilation. Brush entire surface with egg wash, and sprinkle with coarse sugar.
5. Place pie pan on a baking sheet to catch any drippings. Bake at 425° F for approximately 40-50 minutes, or until golden brown and juices begin to bubble from vents. Note: To prevent pie crust from getting overly browned, cover edges with aluminum foil.
6. Place on a wire rack and allow pie to cool before serving. If desired, serve each slice with a dollop of whipped cream.