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Add a photoServings: 9
Ingredients
- 3 can Apricots -- 16 ounce each, Sliced
- 1/2 c. Sugar
- 3 Tbsp. Flour
- 1/4 tsp Nutmeg
- 1/4 tsp Cinnamon ds Salt
- 3 Tbsp. Butter
- 4 tsp Lemon Juice
- 3 c. Flour
- 1 1/4 c. Shortening
- 1 tsp Salt
- 1 x Egg
- 2 tsp Vinegar
- 5 Tbsp. Ice Water
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 in reserved syrup; cook till thickened; remove from heat and add in butter, lemon juice and apricots. Pour mix into prepared, pastry-lined pie pan. Place top crust; crimp to seal; cut slits in top. Bake for 45 minutes.
- Pastry: Blend together flour, shortening and salt with a pastry blender.
- Beat together egg, vinegar and ice water. Mix with flour mix, using fork, till mix 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 9 servings | |
| Calories 572 | |
| Calories from Fat 295 | 52% |
| Total Fat 33.42g | 42% |
| Saturated Fat 9.38g | 38% |
| Trans Fat 9.52g | |
| Cholesterol 31mg | 10% |
| Sodium 300mg | 13% |
| Potassium 311mg | 9% |
| Total Carbs 63.96g | 17% |
| Dietary Fiber 3.6g | 12% |
| Sugars 27.7g | 18% |
| Protein 6.2g | 10% |
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