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Apricot pie

Yield: 9 Servings

Ingredients:

• 3 cn Apricots -- 16 oz each Sliced
• 1/2 c Sugar
• 3 tb Flour
• 1/4 ts Nutmeg
• 1/4 ts Cinnamon ds Salt
• 3 tb Butter
• 4 ts Lemon Juice MMMMM---------------------------PASTRY--------------------------------
• 3 c Flour
• 1 1/4 c Shortening
• 1 ts Salt
• 1 Egg
• 2 ts Vinegar
• 5 tb Ice Water

Instructions:

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

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