Apricot Pie

• servings: 8 servings
• active time: 45 minutes
• total time: 2 hours 20 minutes

Ingredients

2 ½ cups all-purpose flour

1 teaspoon salt

1 cup butter-flavored shortening

6 tablespoons water, or as needed

1 cup white sugar

1/4 cup all purpose flour

1/4 teaspoon ground cinnamon

5 cups fresh apricots, pitted and quartered

1 teaspoon lemon juice

1 1 teaspoon sugar for sprinkling, or as desired

Directions

Preheat the oven to 425 degrees F (220 degrees C).

To make the dough: Mix flour and salt together in a bowl. Cut in shortening with a pastry cutter until mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until dough just holds together. Divide dough in half and form each half into a ball.

Roll each ball out on a floured surface into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift one crust, fold it into quarters, position it into a 9-inch pie dish, and unfold to fit. Set second crust aside.

To make the filling: Mix 1 cup sugar, flour, and cinnamon together in a large bowl until thoroughly combined. Stir in apricots and lemon juice. Spoon filling over bottom crust, then top with remaining crust. Crimp crust edges together with a fork and cut away any excess. Cut slits into top crust to allow steam to escape. Cover the edges with strips of aluminum foil to prevent burning.

Bake on the 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 remaining 1 teaspoon of sugar.

Nutrition

• Calories: 542 kcal
• Total Fat: 28 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Sodium: 293 mg
• Total Carbohydrate: 70 g
• Dietary Fiber: 3 g
• Total Sugars: 35 g
• Protein: 6 g