Apricot Pie Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
3 can: Apricots, 16 oz each,
Sliced,
1/2 cup: Sugar,
3 tbsp: Flour,
1/4 tsp: Nutmeg,
1/4 tsp: Cinnamon,
ds Salt,
3 tbsp: Butter,
4 tsp: Lemon Juice,
PASTRY
3 cup: Flour,
1 1/4 cup: Shortening,
1 tsp: Salt,
1: Egg,
2 tsp: Vinegar,
5 tbsp: Ice Water,
Directions:
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
Recipe By : Home Cooking, Oct 1994, pg 53
Source from luhu.jp
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
Recipe By : Home Cooking, Oct 1994, pg 53
Source from luhu.jp