MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peach-Apricot Pie
 Categories: Fruits, Pies, Deserts, Pastry, Citrus
      Yield: 6 Servings
 
           Pastry for 9" two-crust pie
    3/4 c  Brown sugar; packed
    1/4 c  Apricot jam or preserves
    1/3 c  All-purpose flour
    1/4 ts Ground cinnamon
      6 c  Fresh peaches; sliced
      1 ts Lemon juice
      1 tb Butter
 
  Make this southern favorite at summer's peak with juicy,
  ripe peaches.
  
  Set oven @ 425°F/218°C. Prepare pastry. Mix sugar, flour
  and cinnamon in large bowl. Stir in peaches, apricot jam
  and lemon juice. Turn into pastry-lined pie plate. Dot
  with butter. Cover with top crust that has slits cut in
  it; seal and flute.
  
  Cover edge with 2" to 3" strip of aluminum foil to
  prevent excessive browning. Remove foil during last 15
  minutes of baking.
  
  Bake about 45 minutes or until crust is brown and juice
  begins to bubble through slits in crust.
  
  Serve with ice cream and Raspberry-Currant Sauce if
  desired.
  
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