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Apricot Pie
3 can Apricots -- 16 oz each,


1/2 cup Sugar

3 tbsp Flour

1/4 tsp Nutmeg

1/4 tsp Cinnamon

dash Salt

3 tbsp Butter

4 tsp Lemon Juice


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

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