Looking for a nice recipe for an Apricot Pastry Pie?

I have not tried it but it sounds good.



Take advantage of fresh apricots in season to make this simple but luscious pie. Start with store-bought pie crust dough to speed things up or make your own.

INGREDIENTS:

1 (9-inch) double pie crust, store-bought or homemade

1/2 cup granulated white sugar

1/4 cup light brown sugar

1/4 cup all-purpose flour

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

6 cups apricot halves

2 teaspoons fresh lemon juice

2 Tablespoons butter, cut into 1/4-inch cubes

1 teaspoon granulated white sugar

PREPARATION:

Preheat oven to 425 F. Place half of the pie crust into a pie pan.



Whisk together white sugar, brown sugar, flour, cinnamon, and nutmeg in a small bowl.



Place apricots in a separate large bowl and stir in lemon juice. Add sugar mixture to apricots and toss gently to mix.



Pour apricots into partially-baked pie crust. Evenly distribute the tiny butter cubes on top of the apricot mixture. Top with remaining pie crust and crimp to seal to the bottom pie crust. Cut slits in the top for vents.



Bake for 35 to 40 minutes until golden and apricot filling just begins to bubble through the slits. Sprinkle the top of the pie with 1 teaspoon white sugar as soon as it comes out of the oven.



Yield: 8 to 10 servings

Looking for a nice recipe for an Apricot Pastry Pie?
Fresh Apricot Pie Recipe



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.