Recipe Center Baked Goods / Dessert
Mediterranean Apricot Pie


Dried Apricot pie filling
2 1/2 cups Mariani Mediterranean Apricots
1 cup sugar
1 tablespoon cinnamon
2 1/2 tablespoons minute tapioca

Pie Crust
2 cups all Purpose Flour
2/3 cups Crisco(tm)
1/8 teaspoon salt
1/4 cup ice water with 1 tablespoon vinegar


Dried Apricot pie filling
Put dried apricots into microwave safe bowl; add just enough water to cover fruit.

Microwave for 15 minutes or until tender. Add sugar, cinnamon and tapioca. Set aside.

Pie Crust
Cut Crisco into the flour and salt. Slowly add ice water and vinegar mixture to dry ingredients. Form dough into ball. DO NOT HANDLE TOO MUCH.

Roll 1/2 of dough into thin pie crust shell.
Place shell into un-greased 9” pie pan.
Fill shell with Mediterranean Apricot Pie Filling.
Roll last 1/2 of dough into top of crust and sprinkle with about 1 teaspoon sugar.
Bake at 400۫ƒ for 40 - 50 minutes or until the crust is golden brown.

Yields one 9” Mediterranean Apricot pie.

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