Pie crust: 1 1/2 C all-purpose flour 1/2 t salt 1/2 C lard, chilled and cut into small pieces Ice water
Sift flour & salt into a large bowl. Cut in lard using a pastry cutter. Work mixture until you have what looks like a bowl of small white peas. Drizzle in 4 T ice water. Mix just until dough holds together. Divide dough into 2 balls (one slightly larger than the other) & wrap each in waxed paper. Refrigerate.
Filling: 2 C B&R Farms Dried Blenheim Apricots ½ C C sugar 1 T flour 1 T lemon juice 1 t freshly grated nutmeg 1/2 t allspice 1 T unsalted butter, chilled and diced 1 egg white
Place apricots in pan & cover with cold water. Bring to a boil uncovered over med-high heat, then reduce to med-low heat & simmer until apricots absorb most of the water for (20 min.) Remove from heat. Stir in sugar, flour & lemon juice.
Preheat oven to 450F.
Press larger dough ball into a flat round on a lightly floured surface. Roll into a 12" round & ease into an 8" pie pan. Trim edges, allowing a 1/2" overhang.
Stir spices into filling; pour into pie crust & dot with butter.
Flatten remaining dough & roll as done above into a 9" round (making it as thin as possible without tearing). Place it on top of filling, crimp edges & cut 3-4 slits. Mix egg white with 1 T water in a small bowl & brush on crust. Bake for 10 min. at 450F, then reduce heat to 425F & continue baking additional 30 min. until crust is golden brown. Remove from oven and cool. Best served warm with vanilla ice cream!
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