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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Lattice-topped Apricot Pie Recipe

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This recipe for Lattice-topped Apricot Pie is from Grandma's Recipes and Reflections, 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:  
About 2# firm-ripe apricots, pitted and quartered to make 6 cups fruit.
1-1/2 T lemon juice
1/2 cup each granulated sugar and firmly packed brown sugar.
3 to 5 T quick-cooking tapioca
Pastry for a double crust 9 inch pie
Directions:
Directions:
In a larga bowl, combien apricots and lemon juice. Stir together granulated sugar, brown sugar, and tapioca; then mix gently with fruit. Let stand at least 15 minutes or up to 1 hour to soften tapioca, mixing gently now and then.

On a lightly floured board, roll half the pastry into a 12 inch diameter round; ease into a 9 inch pie pan. Fill with apricot mixture. On floured board, roll remaining pastry into a 10 inch square. With a pastry wheel or knife, cut into 8 equal strips. Arrange pastry strips on top of pie in lattice pattern; trim off strips as they lap over pan rim. Fold the bottom crust over lattice; flush with pan rim; flute pastry to seal.

Set pie in a foil-lined 10 by 15 inch pan [pie bubbles as it cooks]
Bake in a 400º oven on the lowest rack until pastry is golden brown and filling is bubbly - 55 to 65 minutes. If rim begins to darken excessively, drape with strips of foil.
Number Of Servings:
Number Of Servings:
6 to 8 servings

 

 

 

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