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  • 3 cups chopped dried apricots
  • 1 (6-ounce) bag dried cranberries
  • 1/2 cup golden raisins
  • 1 egg plus 1 egg yolk, beaten
  • 1 cup packed dark brown sugar
  • 1/2 cup coarsely ground walnuts
  • 1/2 cup melted butter
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Crusts for a double-crust pie


  1. 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.
  2. Preheat oven to 350F.
  3. Combine egg and egg yolk, brown sugar, walnuts, butter, vanilla, cinnamon and salt. Stir in dried fruit mixture.
  4. Line pie plate with crust; pour in filling and smooth to the edges. Cut second crust into strips; form lattice over pie filling.
  5. 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.

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The recipe was originally published as Dried Apricot Pie on

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