3 cn Apricots — 16 oz each,
1/2 c Sugar
3 tb Flour
1/4 ts Nutmeg
1/4 ts Cinnamon
3 tb Butter
4 ts Lemon Juice
3 c Flour
1 1/4 c Shortening
1 ts Salt
2 ts Vinegar
5 tb 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