Ingredients:
- 2 tbsp lemon juice
- 4 pounds fresh apricots, sliced
- 2 cups sugar
- 1/4 cup quick cooking tapioca
- 1/2 tsp cinnamon
- Two double crust pastries for 9-inch pie
- 2 tbsp butter
- 1egg beaten
Preparation:
This recipe makes enough for two pies, so bake one now and save one in the freezer to bake for later!Sprinkle lemon juice over apricots. Blend in sugar, tapioca, and cinnamon; mix lightly. Let stand 15 minutes.
TO BAKE FRESH APRICOT PIE:
Pour half of apricot filling into unbaked 9-inch pie shell; dot with 1 tbsp butter. Add top pastry; flute edge of crust. Brush top pastry with beaten egg. Bake at 425 degrees for 40 minutes or until fruit in center of pie is cooked.
TO FREEZE EXTRA PIE FILLING:
Place half of filling in large freezer bag; dot with 1 tbsp butter. Squeeze out air and seal. Place in 9-inch pie pan; shape to fit pan and freeze. Once frozen, remove pan.
TO BAKE FROZEN PIE FILLING:
Unwrap and place frozen filling in unbaked 9-inch pie shell. Add top pastry; flute edge of crust. Bake at 425 degrees for 60 to 70 minutes.
Makes 2 nine-inch pies, 8 servings each
Nutrition information per serving: 552 calories, 7 g protein, 74 g carbohydrates, 406 mg sodium, 27 g fat, 17 mg cholesterol, 3 g dietary fiber, 1580 IU vitamin A, 391 mg potassium.
