FRESH APRICOT LATTICE PIE
INGREDIENTS:
1 Pkg. Prepared refrigerated pie crust (2-crusts)
5 1/2 Cups Sliced Fresh California Apricot (about 2 pounds)
1 Cup Sugar
1/4 Cup All—Purpose Flour
Preheat oven 400°F. On a lightly floured surface, roll out pie 1 crusts to two 12" rounds. Transfer one crust to a 10" pie plate and let extra dough hang over the edge.
In a large bowl, combine apricots, sugar and flour; toss gently. Pour fruit into pie shell and spread fruit evenly. Cut remaining crust into long strips 1/2" wide with fluted pastry wheel or knife.
Arrange strips in one direction across pie and continue in the opposite direction (for a twisted lattice crust, twist pastry before placing on apricot mixture).
Fold in outer edges of crust, adjoining with inner strips and crimp edges to seal pie. Place pie on baking sheet, reduce heat to 375°F and bake 50 to 60 minutes or until crust is golden and juices are bubbly. Makes 8 servings.
ENJOY!