| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Fruits, Pies & past |
9 |
Servings |
INGREDIENTS
| 3 |
cn |
Apricots — 16 oz each, |
|
|
Sliced |
| 1/2 |
c |
Sugar |
| 3 |
tb |
Flour |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Cinnamon |
|
ds |
Salt |
| 3 |
tb |
Butter |
| 4 |
ts |
Lemon Juice |
| 3 |
c |
Flour |
| 1 1/4 |
c |
Shortening |
| 1 |
ts |
Salt |
| 1 |
|
Egg |
| 2 |
ts |
Vinegar |
| 5 |
tb |
Ice Water |
INSTRUCTIONS
PASTRY
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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