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