Deep-Dish Apricot Pie

• 2 large eggs
• 1 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 1/4 cup whipping cream
• 3 tablespoons unsalted butter, melted
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups coarsely chopped walnuts
• 1 1/2 cups dried apricots, cut into 1/2-inch pieces
• 1 cup fresh apricots, peeled, pitted, and sliced into quarters

1. Whisk together first 3 ingredients in a large bowl. Whisk in cream and next 3 ingredients. Stir in walnuts and apricots.
2. Roll pastry to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie plate. Spoon apricot mixture into piecrust. Roll remaining pastry to 1/8-inch thickness. Place over filling; seal and crimp edges. Cut slits in top to allow steam to escape.
3. Bake at 375u0b0 for 1 hour, tenting if necessary. Cool on wire rack.
4. Note: 3/4 cup dried apricots may be substituted for fresh. Pour hot water to cover; let stand 20 minutes. Drain apricots, and cut in half; use in addition to 1 1/2 cups dried apricots.

eggs, brown sugar, vanilla, whipping cream, unsalted butter, ground cinnamon, salt, walnuts, fresh apricots

Taken from www.myrecipes.com/recipe/deep-dish-apricot-pie (may not work)