Recipe - Apricot Pie

3 cn Apricots 16 ounce each,
Sliced
One half cup Sugar
3 tablespoon Flour
One fourth teaspoon Nutmeg
One fourth teaspoon Cinnamon
ds Salt
3 tablespoon Butter
4 teaspoon Lemon Juice

PASTRY
3 cup Flour
1 One fourth cup Shortening
1 teaspoon Salt
1 Egg
2 teaspoon Vinegar
5 tablespoon Ice Water

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 reserved
syrup; cook until thickened; remove from heat and add butter, lemon juice
and apricots. Pour mixture into prepared, pastrylined pie pan. Place top
crust; crimp to seal; cut slits in top. Bake for 45 min.

Pastry: Blend together flour, shortening and salt with a pastry blender.
Beat together egg, vinegar and ice water. Mix with flour mixture, using
fork, until mixture 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.

Patricia Lomax, Mansfield, Ohio

Recipe By : Home Cooking, Oct 1994, pg 53

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini