Peach and Apricot Pie

This delicious peach and apricot pie is made with a flaky homemade crust and a sweet fruit filling.

Ingredients - Serves 8

Preheat the oven to 375°F (190°C).
Roll out one of the pie crusts and place it in a 9-inch pie dish.
In a large bowl, combine the sliced peaches, sliced apricots, sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Mix well to coat the fruit.
Pour the fruit mixture into the prepared pie crust.
Roll out the second pie crust and place it on top of the fruit filling. Trim any excess crust and crimp the edges to seal.
Brush the top crust with the beaten egg and sprinkle with turbinado sugar.
Make a few slits on the top crust to allow steam to escape during baking.
Place the pie on a baking sheet to catch any drips and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Remove from the oven and let cool for at least 1 hour before serving.
Serve warm or at room temperature. Enjoy!