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Fresh Apricot Pie
Ingredients:
4 c. sliced fresh apricots
1 c. sugar
1/3 c. flour
Pinch ground nutmeg
1 Tbs. lemon juice
Pastry for double crust pie (9")
Milk
Additional sugar
4 c. sliced fresh apricots
1 c. sugar
1/3 c. flour
Pinch ground nutmeg
1 Tbs. lemon juice
Pastry for double crust pie (9")
Milk
Additional sugar
Directions:
In a bowl, toss apricots, sugar, flour and nutmeg. Sprinkle with lemon juice; mix well. Line a 9" pie plate with bottom crust; add filling. Roll out remaining pastry to make a lattice crust. Place over filling; seal and flute edges. Brush with milk and sprinkle with sugar. Cover edges of pastry loosely with foil. Bake at 375 for 45-55 minutes or until golden brown.
Makes 6-8 Servings
In a bowl, toss apricots, sugar, flour and nutmeg. Sprinkle with lemon juice; mix well. Line a 9" pie plate with bottom crust; add filling. Roll out remaining pastry to make a lattice crust. Place over filling; seal and flute edges. Brush with milk and sprinkle with sugar. Cover edges of pastry loosely with foil. Bake at 375 for 45-55 minutes or until golden brown.
Makes 6-8 Servings
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