MOTHER'S DRIED-APRICOT PIE
For the piecrust:
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup lard, chilled and cut into small pieces
For the filling:
2 cups B&R Farms Dried Apricots
1/2 cup sugar
1 Tblsp lemon juice
1 Tblsp unsalted butter, chilled and diced
1 tsp freshly grated nutmeg
1/4 tsp allspice
1 egg white
- For the piecrust:
Sift flour and salt together into a large mixing bowl. Cut in lard
using a pastry cutter or two knives. Be careful not to over mix-you
want to leave some lumps-but work until you have what looks like a bowl
of small white peas. Drizzle in 4 tblsp ice water. As the lumps of dough
get wet, gently move them aside so that the water can reach remaining
dry ingredients. Mix just until dough holds together. Form into a ball,
wrap in waxed paper, and refrigerate.
- Preheat oven to
450F. For the filling: Snip dried apricots into quarters with
scissors, then place them in a saucepan, and cover with cold water.
Bring to a boil over medium-high heat, then reduce heat to medium-low
and simmer until apricots absorb most of the water, about 20 mins. Remove
from heat and stir in the sugar, flour and lemon juice.
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