California Apricot Council

Special Recipe

Fresh Apricot Pie

Ingredients:

2 Tablespoons lemon juice

10 cups sliced fresh apricots (4 pounds)

2 cups sugar

1/4 cup quick-cooking tapioca

1/2 teaspoon cinnamon

Double crust pastry for 9-inch pie(s)

2 Tablespoons butter

Cream or beaten egg

Sprinkle lemon juice over apricots. Blend in sugar, tapioca, and cinnamon; mix lightly. Let stand 15 minutes.

To Bake Fresh Apricot Pie: Pour half of apricot filling into unbaked 9-inch pie shell; dot with 1 tablespoon butter. Add top pastry; flute edge of crust. Brush top pastry with beaten egg. Bake at 425 degrees Fahrenheit for 40 minutes or until fruit in center of pie is cooked.

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 at 425 degrees Fahrenheit for 60 to 70 minutes.

Makes: 2 nine-inch pies, 8 servings each

From the California Fresh Apricot Council
19 Sherwood Court, San Francisco, CA 94127
(415) 584-4063 www.califapricot.com

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