Apricot Pies Recipe

From Dorothy McNett's Recipe Book.

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Apricot Pies

submitted by Moore Dry Yard in Hollister, specializing in dried apricots. This recipe is enough for 2 pies.

for the crusts:
3 cups flour
1 teaspoon sugar
1 teaspoon salt
1 1/2 cups shortening
1/3 cup water
1 egg
1 tablespoon vinegar

for the fillings:
6 cups sliced fresh apricots
2 cups sugar
1/4 cup tapioca
1/4 cup flour
2 tablespoon Fruit Fresh or lemon juice
2 tablespoons butter

Measure flour, sugar, and salt into bowl. Measure water, mix in egg. Cut shortening into dry ingredients with a fork or a pastry cutter, until size of peas. Gradually add water and egg mixture, still cutting into flour, then add vinegar and finish mixing dough with hands until well mixed and dough is rollable. Split dough into fourths and roll on floured board to make pie crusts, sprinkling rolling pin with flour so dough won't stick.

For the fillings, mix apricots, sugar, tapioca, flour, and lemon juice and toss lightly and let sit for awhile to become juicy. Turn into crusts. Dot apricot mixture with butter. Put on top crust and seal. Brush with milk and sprinkle top crust with sugar. Bake at 450 degrees for 15 minutes, then turn down to 325 degrees and bake 45 minutes more. You may want to put foil or pie crust shields on edges for the first 15 minutes to prevent burning. Also, if crust is not browned by the end of 45 minutes at 325 degrees, turn on broiler and brown for a couple minutes until golden brown. Serve with vanilla ice cream.

Recipe created 1997-06-30.

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