Festive Cranberry-Apricot Pie By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 11, 2019 Print Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 50 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Pastry for a Double-Crust Pie ½ cup sugar 3 tablespoon cornstarch 1 ½ teaspoon pumpkin pie spice ¼ teaspoon salt 3 15.25 ounce can apricot halves, drained and cut into quarters ½ cup dried cranberries, snipped 1 egg white 1 tablespoon milk 1 tablespoon sugar ¼ teaspoon pumpkin pie spice Pastry for Double Crust Pie 2 ¼ cup all-purpose flour ¾ teaspoon salt ⅔ cup shortening 8 tablespoon cold water Directions Preheat oven to 375 degrees F. Prepare and roll out Pastry for a Double-Crust Pie. Line a 9-inch pie plate with half of the pastry; trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry edge. Crimp edge. In a large bowl, combine the 1/2 cup sugar, the cornstarch, the 1-1/2 teaspoons pumpkin pie spice, and the salt. Stir in apricots and cranberries. Spoon fruit mixture into pastry-lined pie plate. Roll remaining dough into a circle about 12 inches in diameter. Cut slit in pastry. Place pastry circle on filling; trim to 1/2 inch beyond edge of plate. Fold top pasty under bottom pastry. Crimp edge as desired. In a small bowl combine egg white and milk; brush crust with egg white mixture. To prevent overbrowning, cover edge of pie lightly with foil. Bake for 35 minutes. Remove foil. Bake for 15 minutes more. Cool on a wire rack. Makes 8 servings. Pastry for Double Crust Pie In a medium bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Add additional cold water, 1 tablespoon at a time, until all is moistened. Divide dough in half; form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry as directed. Add filling and roll out remaining dough as directed. Print Nutrition Facts (per serving) 394 Calories 14g Fat 65g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 394 % Daily Value * Total Fat 14g 18% Saturated Fat 6g 30% Cholesterol 10mg 3% Sodium 285mg 12% Total Carbohydrate 65g 24% Protein 14g Vitamin C 7.1mg 35% Calcium 20.2mg 2% Iron 0.5mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.