Apricot Pie
Apricot Pie
    Ingredients
    For Pie Crusts (Or purchase 2 ready-made unbaked deep dish pie shells):
    For Apricot Pie Filling:
    Instructions
    For Pie Crusts (Or purchase 2 ready-made unbaked deep dish pie shells):
    1. Place the flour, sugar and salt in a food processor and pulse a few times to mix. Add the butter and shortening and pulse until the butter is pea size. Keep machine running and add vinegar and cold water. Mix only until ball forms. Place in bowl, cover and refrigerate until ready to use (at least 30 minutes). Make filling.
    For Apricot Pie Filling:
    1. In a medium saucepan, bring apricots and water to a boil. Reduce heat slightly and cook for 10-15 minutes until apricots are softened. Add sugar, stir and cook for 5 minutes. Pour apricots into a sieve or colander set over a bowl. Reserve 1 1/2 cups of juice. Return juice to pot. Whisk in cornstarch and salt. Cook over medium heat until mixture thickens, stirring often. Set aside. Divide dough into two balls. On a floured surface, roll each ball into a 9″ circle. Place one dough circle in a 9″ pie pan. Bake at 350 degrees for about 10-15 minutes until lightly golden brown. Slice the second dough circle into thin strips. Arrange apricots in baked pie shell. Pour thickened juice over apricots. Dot with butter. Arrange strips lattice- style over top of apricots. Brush top with egg wash. Sprinkle with sugar. Bake at 350 degrees for 25 -30 minutes or until deep golden brown on top.