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 root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

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This is a recipe for Apricot Pie from the recipe cookbook of Recipes-to-go (Fruit)

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Soup and fish explain half the emotions of human life.
Sydney Smith

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There is no love sincerer than the love of food.
George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman

Apricot Pie

The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit.
St Frances de Sales

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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