Apricot pie

9 Servings

Ingredients

Quantity Ingredient
3 cans Apricots -- 16 oz each,
Sliced
½ cup Sugar
3 tablespoons Flour
¼ teaspoon Nutmeg
¼ teaspoon Cinnamon
dash Salt
3 tablespoons Butter
4 teaspoons Lemon Juice
3 cups Flour
1¼ cup Shortening
1 teaspoon Salt
1 Egg
2 teaspoons Vinegar
5 tablespoons Ice Water

Directions

PASTRY

For filling: Heat oven to 375 deg F. Drain apricots; reserve ⅓ 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 ⅛" 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 Recipe By : Home Cooking, Oct 1994, pg 53

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