Yield: 9 Servings
Measure | Ingredient |
---|---|
3 cans | Apricots -- 16 oz each, |
\N \N | Sliced |
½ cup | Sugar |
3 tablespoons | Flour |
¼ teaspoon | Nutmeg |
¼ teaspoon | Cinnamon |
\N dash | Salt |
3 tablespoons | Butter |
4 teaspoons | Lemon Juice |
3 cups | Flour |
1¼ cup | Shortening |
1 teaspoon | Salt |
1 \N | Egg |
2 teaspoons | Vinegar |
5 tablespoons | Ice Water |
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