| 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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