You are here: Home » Recipes » Dried Apricot Pie Dried Apricot Pie Kitchen Tested Yield 12 servings Prep 20 mins Cook 60 mins Featuring three kinds of dried fruit, this pie is a show-stopper. Mark Boughton PrintEmail Ingredients 3 cups chopped dried apricots1 (6-ounce) bag dried cranberries1/2 cup golden raisins1 egg plus 1 egg yolk, beaten1 cup packed dark brown sugar1/2 cup coarsely ground walnuts1/2 cup melted butter2 teaspoons vanilla extract1/2 teaspoon cinnamon1/4 teaspoon salt Crusts for a double-crust pie Instructions Place apricots, cranberries and raisins in a large saucepan; cover with water to a depth of 2 inches. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer 5 minutes. Drain and cool 15 minutes. Preheat oven to 350F. Combine egg and egg yolk, brown sugar, walnuts, butter, vanilla, cinnamon and salt. Stir in dried fruit mixture. Line pie plate with crust; pour in filling and smooth to the edges. Cut second crust into strips; form lattice over pie filling. Bake about 1 hour, or until browned and bubbly. Cool on a wire rack at least 1 hour before serving. Serves 12. Recipe by Bruce Weinstein and Mark Scarbrough.