Apricot Pie Best Family Recipes

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Apricot Pie

"Made with fresh apricots, a simple recipe."

Ingredients :

2 half cups all-purpose flour
1 teaspoon salt
1 cup butter-flavored shortening
6 tablespoons water, or as needed
1 cup white sugar
1/4 cup all-reason flour
1/4 teaspoon ground cinnamon
1 teaspoon lemon juice
5 cups clean apricots, pitted and quartered
1 teaspoon sugar for sprinkling, or as preferred

Instructions :

Prep : 25M	Cook : 8M	Ready in : 2H

Preheat oven to 425 stages F (220 degrees C).
Mix 2 half cups of flour and the salt in a bowl; reduce the shortening into the flour combination with a pastry cutter till the aggregate is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough simply holds collectively. Divide the dough in half of and shape every 1/2 into a ball. Working on a floured paintings surface, roll every ball out right into a crust big sufficient for a 9-inch pie dish with an inch or in an effort to spare. Carefully elevate a crust, fold into quarters, position into pie dish, and spread the crust. Set the other crust apart.
Mix the sugar, 1/four cup flour, and cinnamon together in a huge bowl until very well combined; stir within the lemon juice and apricots. Spoon the apricot filling over the pie crust within the dish, and top with the reserved crust. Crimp the rims of the crusts together with a fork, reduce away the extra crust, and reduce slits into the pie to permit steam to get away. Cover the edges of the pie crust with strips of aluminum foil to prevent burning.
Bake on middle rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to forty five mins. Remove to a rack to chill and sprinkle pinnacle with 1 teaspoon of sugar.

Notes :

Reynolds® Aluminum foil may be used to hold meals wet, prepare dinner it calmly, and make smooth-up less complicated.

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