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APRICOT GINGER PIE Recipe

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This recipe for APRICOT GINGER PIE is from BEST RECIPIES FROM TWO SISTERS AND A HUSBAND 2ND ADDITION, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pie crust for 2 crust pie
3/4 cup sugar
2 Tablespoons cornstarch
2 Tablespoons quick cook tapioca
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/8 teaspoon salt
2 pounds apricots pitted and sliced 1/2 inch thick )approximately 5 cups)
1 teaspoon grated lemon or orange zest
1 Tablespoons butter cut into small pieces
Directions:
Directions:
Line 9 inch pie plate with dough.
In a small bowl stir together sugar, cornstarch, tapioca, ginger, cinnamon, and salt. Place apricots in a large bowl.sprinkle with zest and sugar mixture. Gently toss to distribute evenly. Transfer to pie plate, dot with butter,cover with remaining pie dough. Seal edges, and cut vents in top of pie. Refrigerate the pie until dough is firm, 20-30 minutes.

Place oven rack in the lower third of the oven and preheat to 375 degrees.
Bake until top crust is golden and filling is thick and bubbling 50-60 minutes.
Personal Notes:
Personal Notes:
Best served warm with vanilla ice cream

 

 

 

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