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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoon(s) lemon juice |
10 cup(s) apricots pitted, sliced |
2 cup(s) sugar |
1/4 cup(s) quick-cooking tapioca |
1/2 teaspoon(s) cinnamon |
2 tablespoon(s) butter for crust |
2 tablespoon(s) cream for crust |
1 egg beaten |
Directions:
1. Sprinkle lemon juice over aprictos. Blend sugar, tapioca and cinnamon, add to apricots and mix lightly. Let stand 15 minutes
2. To bake fresh pie: Roll out 1/2 pie pastry on lightly floured surface. Add 1/2 apricot filling, dot with 1 T butter. Roll out remaining pastry. Cut 11 strips to arrange lattice fashion on pie. Trim and flute crust. Brush pastry strips with cream ( or egg) Bake 375 degrees 40 minutes or until fruit in center of pie is cooked.
3. To make Freeze-Ahead pie filling: Line 8 pie plate with foil,m extending 5 beyond plate rim. Turn 1/2 pie filling into foil. Dot with 2T butter. Fold foil loosely over filling and freeze firm. Remove from plate, seal tightly and freeze.
4. To bake frozen pie filling: unwrap and place frozen filling in unbaked pie shell. Add top pastry. Flute edge of crust. Brush with cream or egg. Bake in 425 deg oven 60-70 minutes
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