Gingered Apricot Pie

Fresh apricots are spiced with cinnamon and ginger in this succulent pie recipe featured at a state fair pie contest.

  • prep time 30 min
  • total time 3 hr 0 min
  • ingredients 8
  • servings 8

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
4
cups fresh apricots, peeled and sliced
3/4
cup granulated sugar
5
tablespoons all-purpose flour
3/4
teaspoon ground ginger
1/2
teaspoon ground cinnamon
1
tablespoon butter or margarine
2
tablespoons turbinado (raw) sugar
  • 1 Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Trim excess dough from edge of pie plate; reserve excess dough.
  • 2 In large bowl, mix apricots, granulated sugar, flour, ginger and cinnamon. Fill pastry-lined pie plate with apricot mixture. Dot with butter. Top with second crust. Wrap excess top crust under bottom crust edge. Cut slits in several places in top crust to allow steam to escape. If desired, use reserved dough to create shapes (leaves, flower petals etc.) to decorate top of pie. Lightly brush top of pie with water. Sprinkle with turbinado (raw) sugar.
  • 3 Bake 40 to 45 minutes. After 20 minutes, cover edge of crust with 2- to 3-inch wide strips of foil to prevent excessive browning.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    370
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    270mg
    270%;
    Total Carbohydrate
    59g
    59%
    (Dietary Fiber
    2g
    2%
      Sugars
    29g
    29%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    35%;
    Vitamin C
    6%;
    Calcium
    0%;
    Iron
    4%;
    Exchanges:
    1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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