Ingredients
15 oz pie crust, refrigerated
6 tart apples, peeled, seeded and sliced
1 cup red raspberries, fresh
1 cup apricots, cut into 1-inch pieces, fresh
1 cup light brown sugar, packed
¼ cup sugar
5 tbsp lemon juice, divided
¼ cup cranberry juice
⅓ cup flour
5 tbsp butter, softened
1 egg white
¾ cup confectioners’ sugar
Preparation
Preheat oven to 375 degrees.
Unroll 1 pie crust and place in 9-inch pie dish. Press in bottom and up sides of pan.
In large bowl, combine apples, raspberries, apricots, brown sugar, sugar, 2 tablespoons lemon juice, cranberry juice, flour, and 3 tablespoons butter. Toss with hands to combine. Pour into prepared crust. Dot with remaining 2 tablespoons butter.
Unroll second pie crust. With a sharp knife, cut into 16 1/2-inch strips. Starting on one end, weave strips, one by one, to create a lattice effect. Turn overlapping bottom crust over lattice pieces and flute to seal pie. Brush top with egg white.
Place in preheated oven for 45-55 minutes or until apples are tender and crust is golden. Remove and cool on rack. When cool, combine confectioners sugar and remaining 3 tablespoons lemon juice, stirring until smooth. Drizzle over pie.
