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Mix the sugar, 1/4 cup flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot filling over the pie crust in the dish, and top with the reserved crust.
Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to make a lattice crust. Trim, seal and flute edges. Brush with milk and sprinkle with additional sugar. Cover edges of pastry loosely with foil. Bake 45-55 minutes or until crust is golden brown and filling is bubbly.
This fresh apricot pie recipe takes advantage of the summer's bounty. Apricot harvest season in the United States is from June to mid-August depending on the variety and location where grown. So grab your bushel of apricots and make this simple-but-luscious dessert. You can start with store-bought pie crust dough to speed things, up or make ...
Place apricots with water to cover in a medium saucepan. Bring to a boil; reduce heat, and simmer 30 minutes. Drain well, and mash. Stir in sugar, lemon juice, cinnamon, and nutmeg; set aside.
DIRECTIONS. Place apricots in a medium saucepan; add water to cover. Cover pan and cook over low heat 15 minutes or until tender. Mash appricots, and add sugar; set aside.
An easy four ingredient delicious apricot hand pie. Perfect to make tonight. We have another great guest poster for you today sharing another delicious recipe. These apricot hand pies from Marissa from Rae Gun Ramblings are not only quick and easy to make, but also delicious!