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Strawberry Apricot Pie
6 cups fresh strawberries, cleaned, hulled and sliced
8 fresh apricots, peeled, pitted and sliced
1 tablespoon lemon juice
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1 (9-inch) prepared graham cracker pie crust
1 cup whipping cream
1/4 cup powdered sugar
Preheat oven to 400°F.
Combine strawberries, apricots and lemon juice in a medium bowl; set aside.
In another bowl, combine sugar, cornstarch and nutmeg; mix into fruit mixture.
Place fruit mixture into pie crust (or graham cracker tart shells).
Place on a baking sheet; bake 40 to 45 minutes or until fruit is tender.
Cool on a wire rack.
Refrigerate when cool.
To serve, whip cream and powdered sugar until soft peaks form.
Dollop whipped cream on pie.
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