Golden Apricot Pie

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Golden Apricot Pie

This pie is bursting with delicious apricot flavor. I love to use the tart California apricots, which are darker and more chewy. If using the sweet Turkish apricots, you may want to reduce the sugar. Directions for two different size pies are included.

9” pie crust:
2 cups flour
2/3 cup shortening (Butter-flavor Crisco)
1 t. salt
Enough cold water to make a stiff dough


OR:
10” pie crust:
3 cups flour
1 cup shortening (Butter-flavor Crisco)
1 1/2 t. salt
Enough cold water to make a stiff dough

9” pie
9″ recipe pie crust
12 oz. dried apricots
2-3/4 cups water
1 cup sugar
3 T. cornstarch
1/8 t. nutmeg
1 T. butter


OR:
10” pie
10” recipe pie crust
18 oz. dried apricots
4 cups water
1-1/2 cups sugar
4-1/2 T. cornstarch
1/4 t. nutmeg
1-1/2 T. butter

In a saucepan, combine apricots and water. Cover; bring to a boil. Reduce heat, simmer for 20 minutes. Drain apricots, reserving liquid. In saucepan, combine sugar, cornstarch, nutmeg and reserved apricot liquid (3/4 cup for 9” pie, 1 cup plus 2 T. for 10” pie). Bring to a boil, stirring occasionally. Remove from heat; cool. Stir in cooked apricots.

Cut shortening and salt into flour until it resembles crumbs. Add water until dough holds together. Roll into two circles. Place bottom pastry in pie plate. Spoon apricot filling evenly into pie shell. Dot with butter. Top with a lattice crust, and grate fresh nutmeg over the top, if desired. Bake at 400 degrees 50-55 minutes, or until crust is golden brown and filling is bubbly.

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