Category: Desserts

3 can Apricots -- 16 oz each,

Sliced

1/2 cup Sugar

3 tbsp Flour

1/4 tsp Nutmeg

1/4 tsp Cinnamon

dash 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

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