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California Apricot Council
Fresh Apricot Pie
Sprinkle lemon juice over apricots. Blend in sugar, tapioca, and cinnamon; mix lightly. Let stand 15 minutes.
To Bake Fresh Apricot Pie: Pour half of apricot filling into unbaked 9-inch pie shell; dot with 1 tablespoon butter. Add top pastry; flute edge of crust. Brush top pastry with beaten egg. Bake at 425 degrees Fahrenheit for 40 minutes or until fruit in center of pie is cooked.
To Freeze Extra Pie Filling: Place half of filling in large freezer bag; dot with 1 tablespoon butter. Squeeze out air and seal. Place in 9-inch pie pan; shape to fit pan and freeze. Once frozen, remove pan.
To Bake Frozen Pie Filling: Unwrap and place frozen filling in unbaked 9-inch pie shell. Add top pastry; flute edge of crust. Bake at 425 degrees Fahrenheit for 60 to 70 minutes.
Makes: 2 nine-inch pies, 8 servings each
From the California Fresh Apricot Council
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