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Apricot Pie

Author/Submitted by: Home Cooking, Oct 1994, pg 53
Servings: 9
Categories: Desserts / Fruits / Pies & Pastries

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

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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