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Apricot Pie
Author/Submitted by: Home Cooking, Oct 1994, pg 53
Servings: 9
Categories:
Desserts
/
Fruits
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Pies & Pastries
Ingredients: 3
Cans
Apricots,
16 oz each, sliced
1/2
C
Sugar 3
Tbsp
Flour 1/4
Tsp
Nutmeg 1/4
Tsp
Cinnamon
Dash
Salt 3
Tbsp
Butter 4
Tsp
Lemon Juice
Directions:
Pastry:
3 C Flour
1 1/4 C Shortening
1 Tsp Salt
1 Egg
2 Tsp Vinegar
5 Tbsp Ice Water
For filling:
Heat oven to 375 deg F. Drain apricots; reserve 1/3 C syrup. In a saucepan, stir together sugar, flour, spices and salt. Add reserved syrup; cook until thickened; remove from heat and add butter, lemon juice and apricots. Pour mixture into prepared, pastry-lined pie pan. Place top crust; crimp to seal; cut slits in top. Bake for 45 min.
Pastry:
Blend together flour, shortening and salt with a pastry blender. Beat together egg, vinegar and ice water. Mix with flour mixture, using fork, until mixture forms a ball. Roll out 1/8" thick on lightly floured pastry cloth with covered rolling pin. Fit crust into pie pan and trim. Bake pie according to filling directions.
Patricia Lomax, Mansfield, Ohio
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