Fresh Apricot Pies
This recipe makes enough filling for two delicious apricot pies, bake them both or bake one pie for now and freeze the remaining filling to use at another time.
2 tablespoons lemon juice
10 cups sliced fresh apricots (4 pounds)
2 cups granulated sugar
1/4 cup quick-cooking tapioca
1/2 teaspoon ground cinnamon
Double crust pastry for 2 (9-inch) pies
2 tablespoons butter
Cream or beaten large egg for brushing pastry
- Sprinkle lemon juice over apricots
- Blend in sugar, tapioca, and cinnamon; mix lightly. Let stand 15 minutes.
- Pour half of apricot filling into one unbaked 9-inch pie shell; dot with 1 tablespoon butter. Add top pastry; flute edge of crust. Brush top pastry with cream or beaten egg. Repeat with procedure for second pie, if baking now.
- Bake in a preheated oven at 425°F (220°C) 40 minutes or until fruit in center of pie is cooked.
Makes 2 (9-inch) pies; 16 servings.
To Freeze Extra Pie Filling: Place half of filling in large freezer bag; dot with 1 tablespoon butter. Squeeze out air and seal. Place in 9-inch pie pan; shape to fit pan and freeze. Once frozen, remove pan.
To Bake Frozen Pie Filling: Unwrap and place frozen filling in unbaked 9-inch pie shell. Add top pastry; flute edge of crust. Bake in a preheated oven at 425°F 60 to 70 minutes.
Recipe provided courtesy California Fresh Apricot Council.