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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 10 |
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This pie is pretty as a picture and absolutely apricot in flavor. The fruit's golden-orange color beautifully shows through the lattice top.—Elegant Apricot Specialty Foods, Jo and Joe Martin, Patterson, California From Best Of Country Pies Ingredients:
2 (6 ounce) packages dried apricots |
2 3/4 cups water |
pastry for double-crust pie (9 inches) |
1 cup sugar |
3 tablespoons cornstarch |
1/8 teaspoon nutmeg |
1 tablespoon butter |
Directions:
1. In a small saucepan, combine apricots and water; bring to a boil. Reduce heat and simmer for 20-22 minutes. Remove from the heat; cool.
2. Place bottom pastry in a 9-in. pie plate. Drain apricots, reserving 3/4 cup liquid. Arrange apricots in pie shell. Combine the sugar, cornstarch, nutmeg and reserved apricot liquid.
3. Pour over apricots; dot with butter. Top with a lattice crust. Bake at 400° for 50-55 minutes or until crust is golden brown and filling is bubbly. Yield: 8 servings.
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