Mother’s Dried Apricot Pie

Dried fruit pies, which have a rich intensity quite unlike their fresh fruit counterparts, were once commonplace in the Midwest.

For the Pie Crust

  • ¾ cups butter
  • 2 ¼ cup flour (I use 1-1/2 cups white flour and ½ cup whole wheat)
  • 1 teaspoon salt
  • ¼ cup water

Mix flour and salt in a bowl then remove 1/3 cup of flour. Cut the butter into the mixture until the flour is the size of small peas. With the removed 1/3-cup flour add the water to form a paste. Add the paste to your mixture. Mix and shape dough into a ball, if it feels too dry and crumbly get your hands wet and pat the ball. Cut the ball in half and roll out ¼” for a pie, and the second half can be used for the top of the pie, or a second pie shell.

For the Filling

  • 2 cups dried apricots
  • ½ cup sugar
  • 1 tablespoon flour
  • 2 tablespoons lemon juice
  • 1 tablespoon butter diced
  • 1 teaspoon grated nutmeg
  • 1 teaspoon allspice
  • 1 egg white

Snip apricots into quarters with scissors, then place them in a saucepan and cover with cold water. Bring to a boil over medium heat, then reduce and simmer until apricots absorb most of the water, about 20 minutes. Remove from heat and stir in the sugar flour and lemon juice. Roll out half the dough to fit into a 9 inch round ease into pan and add filling. Dot with butter sprinkle with nutmeg and allspice. Roll out second half of dough and place it onto of filling. Crimp edges and with egg mixed with 1 tablespoons water brush on top of crust. Bake for 45 minutes and serve at room temperature.

By Annie Main, Good Humus Produce (famous for their excellent sun-dried fruits!)

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