3 can apricots -- 16 oz each,
1 sliced
1/2 cup sugar
3 tbsp flour
1/4 tsp nutmeg
1/4 tsp cinnamon
1 dash salt
3 tbsp butter
4 tsp lemon juice
PASTRY
3 cup flour
1 1/4 cup shortening
1 tsp salt
1 egg
2 tsp vinegar
5 tbsp ice water
Directions
For filling: Heat oven to 375 deg F. Drain apricots; reserve 1/3 C
syrup. In a saucepan, stir together sugar, flour, spices and salt.
Add reserved syrup; cook until thickened; remove from heat and add
butter, lemon juice and apricots. Pour mixture into prepared,
pastry-lined pie pan. Place top crust; crimp to seal; cut slits in
top. Bake for 45 min.
Pastry: Blend together flour, shortening and salt with a pastry
blender. Beat together egg, vinegar and ice water. Mix with flour
mixture, using fork, until mixture forms a ball. Roll out 1/8" thick
on lightly floured pastry cloth with covered rolling pin. Fit crust
into pie pan and trim. Bake pie according to filling directions.
Patricia Lomax, Mansfield, Ohio
Recipe By : Home Cooking, Oct 1994, pg 53
Servings: 9 servings
Apricot Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
We are able to track the history of written recipes far back into the far past, certainly as far back as pharonic Egypt, and potentially, even further back. Having said that, mostly, these early records were just very basic hieroglyphic or cunieform instructions for meal preparation.
As we move on, we find two interesting books which were published in the fourteenth century ; one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the indian food that is served today, but rather recipes for the types of food prepared by the chefs of the rich people of that time. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from Arab countries, including spices like rosemary and coriander. The introduction of these new foods and spices caused an increase in recipe manuscripts, the majority of which are now in private collections. The revolution that is television gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Apricot Pie recipe.
