| Recipes with similar ingredients: | ||
Russian Teacakes | ||
|
Ham Balls | ||
|
Shrimp Scampi | ||
|
Buttered Pea Pods | ||
|
Horseradish Ham Spread | ||
Email
Print
Apricot Pie
Ingredients:
2 cups dried apricots,chopped
3 cups water
3/4 cup sugar
Dash of salt
1/4 cup cornstarch
1/4 cup water
PIE CRUST
3 cups flour
1 1/2 tsp. salt
1 cup plus 4 Tbs. crisco
6 Tbs. ice water
CRUMBS FOR PIES
2 cups flour
1 cup brown sugar
1/2 cup crisco
1 tsp. cream of tartar
1 tsp. baking soda
1 Tbs. vinegar
2 cups dried apricots,chopped
3 cups water
3/4 cup sugar
Dash of salt
1/4 cup cornstarch
1/4 cup water
PIE CRUST
3 cups flour
1 1/2 tsp. salt
1 cup plus 4 Tbs. crisco
6 Tbs. ice water
CRUMBS FOR PIES
2 cups flour
1 cup brown sugar
1/2 cup crisco
1 tsp. cream of tartar
1 tsp. baking soda
1 Tbs. vinegar
Directions:
Place the apricots,3 cups water, sugar, and salt in sauce pan. Cover and let simmer slowly on low heat to prevent sticking. Stir occasionally and cook until apricots are tender. Mix cornstarch and 1/4 cup water, add to boiling apricots. Cook 3 minutes.Put into pastry lined pie pan. If using a top crust, cover and bake at 400 degrees for 55 minutes. This pie is great with a crumb topping.
PIE CRUST
Cut the Crisco into the flour and salt with a pastry blender until crumbly. Add water and mix with hands and form three balls. Roll out between wax paper using flour when neccesary.When desired size is reached remove top layer of wax paper.Place pie pan on dough and invert. Remove wax paper and mold dough into pan.
I usually get three 9-10 inch crusts and one 8 inch crust from this recipe. I freeze the extra crusts for future use.
CRUMBS
Mix all ingredients together and store in an air tight container in the refrigerator. This recipe will keep for months in the refrigerator.
With crusts in the freezer and crumbs in the refrigerator you can very make a pie for dinner.
Makes 6-8 Servings
Place the apricots,3 cups water, sugar, and salt in sauce pan. Cover and let simmer slowly on low heat to prevent sticking. Stir occasionally and cook until apricots are tender. Mix cornstarch and 1/4 cup water, add to boiling apricots. Cook 3 minutes.Put into pastry lined pie pan. If using a top crust, cover and bake at 400 degrees for 55 minutes. This pie is great with a crumb topping.
PIE CRUST
Cut the Crisco into the flour and salt with a pastry blender until crumbly. Add water and mix with hands and form three balls. Roll out between wax paper using flour when neccesary.When desired size is reached remove top layer of wax paper.Place pie pan on dough and invert. Remove wax paper and mold dough into pan.
I usually get three 9-10 inch crusts and one 8 inch crust from this recipe. I freeze the extra crusts for future use.
CRUMBS
Mix all ingredients together and store in an air tight container in the refrigerator. This recipe will keep for months in the refrigerator.
With crusts in the freezer and crumbs in the refrigerator you can very make a pie for dinner.
Makes 6-8 Servings