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Ingredients
- 2 Tbsp. lemon juice
- 10 c. pitted, sliced fresh apricots (about 4 pounds)
- 2 c. sugar
- 1/4 c. quick-cooking tapioca
- 1/2 tsp cinnamon Double crust pastry for 2 9 inch pies
- 2 Tbsp. butter or possibly margarine Cream or possibly beaten egg
Directions
- Preheat oven to 425 degrees. Sprinkle lemon juice over apricots. Blend sugar, tapioca and cinnamon; add in to apricots and mix lightly. Let stand 15 min.
- Divide pastry into quarters. Roll out 1 piece pastry on lightly floured surface. Roll out 1 1/2 inches larger than inverted 9 inch pie plate. Fit crust into plate. Add in half the apricot filling. Dot with 1 Tbsp. butter. Roll out second piece of pastry and cut into 11 strips to arrange lattice-fashion on pie.
- Trim and flute edge of crust. Brush strips with cream or possibly beaten egg. Repeat for second pie. Bake pies 40 min or possibly till fruit in center of pie is cooked.
- Note: If you want to make 1 pie later, make only sufficient pastry for 1 pie.
- Place remaining filling in large freezer bag. Dot with 1 Tbsp. butter.
- Squeeze out air and seal bag. Place bag into empty 9 inch pie plate, shaping to fit plate. Once frzn, pie plate can be removed. To bake, simply unwrap and place frzn filling in unbaked 9 inch pie shell. Add in top pastry, flute edges.
- Bake in 425-degree oven 60 to 70 min.
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