Louise Piper’s Apricot Pie
Pastry for a 9” two-crust pie
½ cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon salt
3 – 15 oz. cans apricot halves, well drained and cut up a bit
1 tablespoon lemon juice
2 tablespoons butter
Line a pie plate with bottom crust.
Combine the sugar, cornstarch and salt in a large bowl. Fold in cut, drained apricots and lemon juice.
Pour into pie shell. Dot apricots with pieces of butter. Cover top with pastry (either lattice style or cut vents in top) and crimp edges. Bake at 375 for 40 – 45 minutes or until nicely browned.
Cook’s Notes: I did add a scant teaspoon of freshly grated nutmeg to the sugar mixture. After I drained the apricots, I used kitchen shears to cut the apricots a bit smaller. I also patted them dry as possible with paper towels, so as not to be too mushy. I brushed the top crust with a little milk mixed with a dash of vanilla, then sprinkled granulated sugar over the top. I also needed to cover the crust edges with strips of foil (I use the “quick release” foil so it won’t stick!) to avoid over browning. Those store-bought tin pie edge covers never work for me. I like to cut 4 or 5 foil strips, about 4 inches in length and 2 inches wide, and make my own. Way better.