Apricot Pie
Substitute sliced apples
for the crust:
2 cups sifted or lifted all-purpose flour
3/4 teaspoon salt
2/3 cup chilled unsalted butter
1/2 cup ice water
for the filling:
5-6 cups of slices of fresh apricots
zest of 1 lemon
1/3-1/2 cup sugar, depending on sweetness of fruit
1/4 to 1/3 cup flour, depending on juiciness of fruit
1 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch of salt
butter, for dotting on the top
egg glaze, or cream, for brushing
sugar for sprinkling
Preheat oven to 400 degrees. Prepare crust, divide in half and roll out
half to fit into bottom of the 9 or 10 inch pie dish.
Combine filling ingredients and pile into the crust. Dot with butter.
Arrange the top crust over, sealing with water and crimping the edges
and making decorative slits in the top. Brush with the egg glaze, or
cream, and sprinkle with sugar. Place in microwave oven for 10-12
minutes on high.
Then transfer to your preheated oven and bake for another 30-40 min., or
until nicely browned. Cool slightly before serving.
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