Crust (source: http://allrecipes.com/recipe/apricot-pie/)
Preheat oven to 220°C/425°F.
- 2½ cup flour
- scant 1 tsp salt
- 1 cup vegetable-based shortening
- 6 Tbsp cold water
Filling (source: http://www.tasteofhome.com/Recipes/Dutch-Apricot-Pie/Print)
In a mixing bowl, combine
- 1 cup sugar
- 2 Tbsp quick-cooking tapioca
- 4 cups (1 pound) fresh or frozen sliced apricots
- 1 Tbsp lemon juice
Turn fruit mixture into pie pan.
Roll out the other half of the pastry to form a top crust.
Cover the pie with top crust, pierce top crust with fork (or cut slots); flute edges.
Bake 35-45 minutes, until crust is browned and filling is bubbling.
Cool on a rack.