Apricot Pie

Photo: flickr user avlxyz

Ingredients

2 cups flour

1 teaspoon salt

3/4 cup butter-flavored Crisco

4 tablespoons water

Preparation

Combine flour and salt in bowl. Cut in Crisco until mixture is uniform and fine. Sprinkle water over the mixture, a tablespoon at a time, tossing lightly with a fork. Work dough into a ball. Roll out 1/2 for bottom crust. Roll out other 1/2 for the top crust and cut small steam vents.

3 c. canned apricots

1/2 c. juice

1 c. sugar

1/4 c. flour

Mix flour and sugar, stir in apricots and juice. Put in bottom crust and put 4 dots of butter on top. Moisten edge of pie crust and cover with top crust. Fold under edge of bottom crust. Flute edges. Bake at 425 degrees for 15 minutes and at 375 degrees for about 45 minutes or until filling has come to a boil through vents.

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