Cooking for Daily Living
Pies
Fresh Apricot Pie

Pastry  for one 9 inch pie and a deep pan.

May use canned apricots with half of juice drained off. Allow for the added sugar, if using canned fruits.

1 c. rhubarb, (approximately) sliced 1/2 inch thick
1 1/4 c. sugar—divided (you may use 1/3-1/2 c. corn syrup and decrease sugar by same amount)
1/3 c. flour (plus 1 Tbsp., if you use the corn syrup)

Mix the flour with half of the sugar, and sprinkle a thick layer of this on the bottom crust before putting in the uncooked filling, sprinke with any remaining flour mix and the sugar and dot with butter. Finish with top crust.

Start baking at 400°F for 15 minutes (bottom rack) then lower temperature to 350°F til juice begins to bubble. Finish at 300°F. May need to bake slightly longer.

1 1/4 c. sugar—divided (you may use 1/3-1/2 c. corn syrup and decrease sugar by same amount)
1/3 c. flour (plus 1 Tbsp., if you use the corn syrup)
3 c. apricots, sliced

Mix the flour with half of the sugar, and sprinkle a thick layer of this on the bottom crust before putting in the uncooked filling, sprinke with any remaining flour mix and the sugar and dot with butter. Finish with top crust.

Start baking at 400°F for 15 minutes (bottom rack) then lower temperature to 350°F til juice begins to bubble. Finish at 300°F. May need to bake slightly longer.