Apricot Pie
Pastry for a 9 inch lattice top pie
(classic double crust)
1/3 cup flour
1/2 cup plus 1 tablespoon sugar
1/8 teaspoon nutmeg
4 cups halved, pitted apricots
1 tablespoon apricot nectar
1 tablespoon lemon juice
2 tablespoons unsalted butter
Preheat oven to 450 Degrees F. Prepare the pie pasty. Line the pie pan with
the bottom crust, using half of the dough. Keep remaining dough chilled.
Combine the flour, sugar and nutmeg. Sprinkle one fourth of the flour mixture evenly over the bottom of the crust. Arrange the apricots, with cut side up,
in concentric circles in the crust. Top with the remaining flour mixture.
Combine the apricot nectar and lemon juice and sprinkle over the top. Dot with butter. Roll out, cut, and lay on the lattice strips. After the pie is latticed and crimped, sprinkle 1 tablespoon of sugar ove the lattice crust.
Bake at 450 Degrees F. for 10 minutes. Reduce heat to 375 Degrees F. and bake
about 30 minutes more or until golden brown.
Hope you enjoy!!
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