Wednesday, July 24, 2013

cherry-apricot pie

Did I mention my husband makes pie? Most people who know him would be surprised to hear this. He's a bit of a Marlboro Man, the strong, silent type. But he is a really good pie maker (not the crust - that we store bought). He didn't add anything to make this pie congeal and it came out absolutely perfect. It also didn't last long.

This month we celebrated our five year anniversary. Five years. It feels like a life time and the blink of an eye, all at once.

Thank you. You make my life complete.

Cherry-Apricot Pie
2 store bought pie crusts
2 cups cherries, pitted and halved
2 cups apricots, pitted and quartered
1/4 cup sugar

1. Mix fruit and sugar together. Fill pie crust. Cover with second pie crust. Poke holes in top crust. Bake at 350 degrees for 20-50 minutes (until crust is browned and fruit becomes wet. Serve warm or cold.

1 comment:

  1. Your husband must have a serious pie-making gift because mine never hold together that well!

    Happy anniversary!