Ingredients
1 basic butter/shortening pie crust
3 cups pitted and sliced apricots
2 cups fresh blueberries
2/3 cup plus 2 tablespoons sugar
1 tablespoon lemon juice
3 tablespoons cornstarch
Preparation
Create your bottom crust and place in fridge to chill.
In a large bowl, combine the apricots, blueberries, 2/3 cup of sugar, and the lemon juice. Mix well and set aside for 30 minutes to juice.
In a small bowl, combine the cornstarch and remaining sugar. Stir this mixture into the fruit. Turn the filling into the chilled pie crust. Top with either a full or lattice crust.
Bake for 45 minutes (or until top is golden brown) at 350 degrees.
Let cool for 2 hours before serving.
