Cranberry Apricot Pie

• 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

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

pastry, cranberries, sugar, water, cranberry liqueur, egg, water, almonds

Taken from www.food.com/recipe/cranberry-apricot-pie-211817 (may not work)