My Honey's Apple And Apricot Pie

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This recipe makes two wonderfully delicious pies which is great for oamc. If you want less crumble topping, just double the pie ingredients, and you can make 4 lucious pies. You can freeze them just before baking to enjoy another time, (just be sure to increase the cook time to 50-55 min for a frozen pie). The crumbled topping stores well in the freezer so you could even make one pie at a time if that is your choosing. We adapted this from chef #422893's wonderful recipe #255771 making it lighter (reducing down the calories, fat, and carbs) and revised it into a pie form. We have made this using sunmaid dried fruit bits in place of the apricots (which requires no re-hydration). Enjoy. :)

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Steps

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Filling: place apricots in a heat resistant bowl and pour enough boiling water over them to cover.

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Allow to soak for 5 mins or until soft.

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Drain.

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Combine all filling ingredients in a large bowl.

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Crumble topping: in a separate bowl , place dry cake mix , oats , and almonds.

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Pour melted butter over top and stir , tossing to separate and crumble.

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Assembly: preheat oven to 425f spoon filling into pie crust.

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Drizzle with honey.

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Spoon crumble mixture over fruit filling and bake for approximately 25-30 minutes.

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Ingredients

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dried apricots, apples, pecans, cinnamon, butter, french vanilla cake mix, quaker oats, sliced almonds, deep dish pie shells, honey