Apricot Pie Recipe

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Apricot Pie Ingredients

3 can apricots -- 16 oz each,
1 sliced
1/2 cup sugar
3 tbsp flour
1/4 tsp nutmeg
1/4 tsp cinnamon
1 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

A Recipe for
Apricot Pie

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This Recipe for Apricot Pie is one of thousands in the Recipes-to-go Fruit Cookbook.

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.
Author Unknown

Apricot Pie

No man in the world has more courage than the man who can stop after eating one peanut.
Channing Pollack

Apricot Pie Directions

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

Serves: 9

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Apricot Pie Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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