Bake one for now, freeze one for later!!
Ingredients:
- 2 Tbsp lemon juice
- 10 cups pitted, sliced fresh apricots (about 4 pounds)
- 2 cups sugar
- 1/4 cup quick-cooking tapioca
- 1/2 teaspoon cinnamon
- Double crust pastry for 9-inch pie
- 2 Tbsp butter or margarine
- Cream or beaten egg
- Large freezer bag
Directions
Sprinkle lemon juice over apricots. Blend sugar, tapioca, and cinnamon; add to apricots and mix lightly. Let stand 15 minutes.
Roll out half the pie pastry on lightly floured surface 1 1/2 inches larger than inverted 9-inch pie plate. Fit into plate. Add one half apricot filling; dot with 1 Tbsp butter or margarine. Roll out remaining pastry and cut 11 strips to arrange lattice fashion on pie. Trim and flute edge of crust. Brush pastry strips with cream or beaten egg. Bake in 425 degree oven 40 minutes or until fruit in center of pie is cooked.
To Freeze Extra Pie Filling:
Place remaining filling in large freezer bag; dot butter or margarine on top of filling. Squeeze out air and seal. Place in 9-inch pie plate; shape to fit pie plate, then freeze. Once frozen, pie plate may be removed.
To Bake Frozen Pie Filling:
Unwrap and place frozen filling in unbaked 9-inch pie shell. Add top pastry; flute edge of crust. Bake in 425 degree oven 60 to 70 minutes.
Makes 2 9-inch pies.