Fresh Apricot Pie
Yield
1 piePrep
10 minCook
40 minReady
50 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
double crust |
|
| 5 | cups |
apricot halves, canned
|
*
|
| 2 | teaspoons |
lemon juice
|
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
double crust |
|
| 1.2 | l |
apricot halves, canned
|
*
|
| 1E+1 | ml |
lemon juice
|
|
| 177 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 1.3 | ml |
cinnamon
|
|
| 3E+1 | ml |
butter
|
|
Directions
Heat oven to 425℉ (220℃).
Prepare your favorite pastry. In a large bowl, combine apricots and lemon juice.
Add sugar, flour and cinnamon; toss lightly to mix.
Turn into pastry-lined pie pan. Dot with butter. Cover with top crust (cut slits to vent steam); seal and flute edge.
Bake at 425F for 35 to 40 minutes.
