Fresh Apricot Pie

Recipe Ingredients

1		Double pie crust
5 cups	730g / 25oz	Apricot halves
2 teaspoons	10ml	Lemon juice
3/4 cup	148g / 5.2oz	Sugar
1/4 cup	15g / 0.5oz	Flour
1/4 teaspoon	1.3ml	Cinnamon
2 tablespoons	30ml	Butter

Recipe Instructions

Heat oven to 425. Prepare your favorite pastry. In a large bowl, combine apricots and lemon juice. Add sugar, flour and cinnamon; toss lightly to mix.

Turn into pastry-lined pie pan. Dot with butter. Cover with top crust (cut slits to vent steam); seal and flute edge.

Bake at 425F for 35-40 min. or until juice begins to bubble through slits in crust.

Source:
THE OREGONIAN NEWSPAPER

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