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Apricot Pie

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Fruits Pies/pastry


  • 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


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