Most Unusual Pie – Apricot Pie – Fay Gilmore
Pie Crust: 2 1/3 cups all-purpose flour, 2/3 cup vegetable shortening, 1/4 cup cold butter, 1 teaspoon salt, 1 tablespoon sugar, 6-8 tablespoons cold water.
Place flour, shortening, butter, suagr, and salt in a food processor. Pulse very lightly until the misture looks like coarse granules. Pour into a bowl and with a spoon or fork, mix in water one tablespoon at a time unitl it lightly forms a ball. Divide the ball in half, wrap both in plastic wrap and refrigerate for half an hour. Roll out each piece individually between pieces of plastic wrap to make the bottom and top crusts.
Place apricots and 6 cups of water in a saucepan and simmer 45 minutes to an hour until soft, lightly breaking up apricots with a spoon. May need one more cup of water towards the end. If so, simmer 5-10 minutes more to incorporate the water. Remove from heat and measure. Stir in one lessw tablespoon of tapioca than measurement of apricot sauce, the sugar, lemon juice, and nutmeg. Pour into the bottom crust. Place the second crust on top and seal the edges. Sprinle sugar on top and bake 20-25 minutes at 425 degrees. Turn down the heat to 375 degrees. Continue baking 25-30 minutes until golden brown.
Apricot Filling: 12 oz. Dried Apricots, 6 cups water, plus one more cup, give or take, 2 tablespoons lemon juice, 1/2 cup sugar, 4-5 tablespoons tapioca, 1/4 teaspoon fresh grated nutmeg.