Deep-dish Apricot Pie

Ingredients

• 1 cup apricots fresh pitted peeled sliced into quarters
• 1 cup firmly brown sugar packed
• 1.5 cups apricots dried cut into 1/2-inch pieces
• 2 large eggs 
• 0.8 teaspoon ground cinnamon 
• 8 servings double-crust pastry 
• 0.3 teaspoon salt 
• 3 tablespoons butter unsalted melted
• 1 teaspoon vanilla extract 
• 1.5 cups walnuts coarsely chopped
• 0.3 cup whipping cream 

Equipment

• bowl
• oven
• whisk
• wire rack

Directions

1. Whisk together first 3 ingredients in a large bowl.
2. Whisk in cream and next 3 ingredients. Stir in walnuts and apricots.
3. Roll pastry to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie plate. Spoon apricot mixture into piecrust.
4. Roll remaining pastry to 1/8-inch thickness.
5. Place over filling; seal and crimp edges.
6. Cut slits in top to allow steam to escape.
7. Bake at 375 for 1 hour, tenting if necessary. Cool on wire rack.
8. Note: 3/4 cup dried apricots may be substituted for fresh.
9. Pour hot water to cover; let stand 20 minutes.
10. Drain apricots, and cut in half; use in addition to 1 1/2 cups dried apricots.