I love pie. But sometimes I am not in the mood for hot cooked fruit, but rather something fresh. Enter the Fresh Apricot Cherry Pie. By using a pre-cooked shell and fresh fruit, you can have the best of both worlds! I’ve made a Fresh Pie before with Blueberries as well, and it turned out just as delicious. What better way to celebrate the delicious summer crops than enjoying them in a Fresh Pie?
2 pre-made shallow pie shells (like Tenderflake)
4 cups sliced apricots
2 cups cherries, halved
1/2 cup fruit preserve*
1/2 pecans, chopped and toasted
*You can use which ever preserve fits your palette best. I used a light and tangy Lingonberry Jam, but if you’re looking for something sweet and mellow, maybe an Apricot Marmalade is more your style. Or if you’re looking for something bolder, maybe try a Cherry or Raspberry Jam.
Bake the pie shells according to the instructions on the box. Once golden brown, remove from the oven and set aside to cool slightly.
While the shells are cooking, combine the fruit, preserves and nuts. Mix together until everything is evenly distributed and coated in preserves.
Scoop half of the fruit mixture into each pie shell and distribute so each corner has fruit.
Makes 2 pies