Apricot and Peach Pie

Apricot pie:

9-Inch:
Pie Pastry for 9-inch Two-Crust Pie
1 cup sugar
¼ cup flour
¼ tsp. cinnamon
5 cups sliced fresh apricots
1 tsp. lemon juice
2 Tbsp. butter

10-Inch:
Pie Pastry for 10-inch Two-Crust Pie
1 ¼ cups sugar
1/3 cup flour
¼ tsp. cinnamon
6 cups sliced fresh apricots
1 tsp. lemon juice
3 tbsp. butter

Heat oven to 425˚F. Prepare Pie Pastry. Mix sugar, flour and cinnamon. Stir in apricots and lemon juice. Turn into pastry-lined pie plate. Dot with butter. Cover with top crust that has slits cut in it; seal and flute. Cover with foil. Bake 45 minutes; remove foil. Bake 15 more minutes. Serve with ice cream if desired.

 

Peach-Apricot pie:

9-Inch:
Pie Pastry for 9-inch Two-Crust Pie
¾ cup packed brown sugar
¼ cup flour
¼ tsp. cinnamon
¼ cup apricot jam
5 cups sliced fresh peaches (about 5 medium)
1 tsp. lemon juice
2 Tbsp. butter

10-Inch:
Pie Pastry for 10-inch Two-Crust Pie
1/3 cup flour
¼ tsp. cinnamon
¼ plus 1 Tbsp. apricot jam
6 cups sliced fresh peaches (about 6 medium)
1 tsp. lemon juice
3 Tbsp. butter

Heat oven to 425˚F. Prepare Pie Pastry. Mix sugar, flour and cinnamon. Combine jam apricots and lemon juice. Stir fruit mixture into flour mixture. Turn into pastry-lined pie plate. Dot with butter. Cover with top crust that has slits cut in it; seal and flute. Cover with foil. Bake 45 minutes; remove foil. Bake 15 more minutes. Serve with ice cream if desired.

Raspberry Sauce:
¼ cup sugar
1 Tbsp cornstarch
12 oz. frozen raspberries, thawed and drained (reserve liquid)
½ tsp. almond extract

In 2-quart saucepan, mix ¼ cup sugar and 1 Tbsp. cornstarch. If necessary, add water to reserved raspberry liquid to measure ½ cup. Gradually stir liquid into sugar mixture. Cook, stirring constantly over medium heat until mixture boil and thickens. Gently fold in raspberries; stir in almond extract. Cool completely, about 1 hour.