Time 2h Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 425 degrees F (220 degrees C). Mix 2 1/2 cups of flour and the salt in a bowl; cut the shortening into the flour mixture with a pastry cutter until the mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough just holds together. Divide the dough in half and form each half into a ball. Working on a floured work surface, roll each ball out into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift a crust, fold into quarters, position into pie dish, and unfold the crust. Set the other crust aside. Mix the sugar, 1/4 cup flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot filling over the pie crust in the dish, and top with the reserved crust. Crimp the edges of the crusts together with a fork, cut away the excess crust, and cut slits into the pie to allow steam to escape. Cover the edges of the pie crust with strips of aluminum foil to prevent burning. Bake on center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with 1 teaspoon of sugar.
Time 1h55m Yield 8 Number Of Ingredients 9 Steps:
Heat oven to 350°F. Grease 9-inch pie plate. Stir together all ingredients except preserves and whipped cream until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Heat preserves over low heat until melted; spread over pie. Cool. Garnish with whipped cream. Cover and refrigerate any remaining pie.
Time 1h55m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Heat oven to 350ºF. Grease 9" pie plate. Stir together all ingredients except preserves, whipped topping and nuts until blended. Pour into pie plate. Bake 35-40 minutes or until knife inserted comes out clean. Cool completely, about 1 hour. Heat preserves and nuts over low heat until melted; spread over pie. Cool and garnish with whipped topping. Cover and refrigerate any remaining pie.
Time 45m Yield 1 9 inch pie Number Of Ingredients 8 Steps:
Heat oven to 350 degrees. Spray a 9 inch pie plate with cooking spray. Stir together all ingredients except apricot preserves until well blended. Pour into pie plate. Bake for 35-40 minutes or until knife inserted into center of pie comes out clean. Cool completely for at least 1 hour. In a small saucepan heat apricot preserves until melted. Spread over pie. Cool. Garnish with cool whip or whipped cream.
Time 1h15m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). Place apricots in a large bowl. Squeeze lemon halves over apricots. Gently mix 1 cup white sugar, brown sugar, flour, and 2 tablespoons cinnamon into apricots to coat. Line a 9-inch pie dish with 1 pie pastry. Spread apricot filling into shell. Roll remaining pastry onto a work surface; cut into about 1/2-inch-wide strips for a lattice crust. Cover apricot filling with pie dough strips creating a lattice pattern; seal top crust pieces to bottom crust edges and crimp into a fluted pattern. Brush egg white over top crust and sprinkle with a pinch of white sugar and cinnamon. Cover fluted crust edges loosely with aluminum foil. Bake in the preheated oven until filling is bubbling and crust is golden brown, 45 to 55 minutes. Remove pie from oven and cool.
Time 1h Yield 8 servings. Number Of Ingredients 8 Steps:
Preheat oven to 375°. In a large bowl, sprinkle apricots with lemon juice. Combine sugar, flour and nutmeg. Add to apricots, toss gently to coat., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to make a lattice crust. Trim, seal and flute edges. Brush with milk and sprinkle with additional sugar. , Cover edges of pastry loosely with foil. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
