Cranberry Apricot Pie - cooking recipe

Ingredients

1 pastry for double-crust deep dish pie
6 cups cranberries
24 dried apricots, quartered
2 1/2 cups granulated sugar
1 1/4 cups water
2/3 cup cranberry liqueur
1 egg
2 teaspoons water
1/4 cup slivered almonds

Preparation

Prepare or buy pie crust for 2-crust 9 1/2\" deep dish pie.
Put cranberries, apricots, sugar & water in a saucepan, & over medium heat bring to boil, cooking 15 minutes & stirring occasionally.
Add liqueur & simmer another 15 minutes.
Preheat oven to 375 degrees F.
Line pie plate with one crust & cut the 2nd crust into 1\" strips for lattice top.
Fill pie shell with cranberry mixture, then add the lattice top.
For glaze, beat egg & water together.
Sprinkle top of pie with almonds, & THEN brush lattice top with egg mixture.
Bake 45 minutes, until top is golden & filling is bubbling. Be careful not to burn or over-brown the edges.
Cool & serve at room temperature.