Golden Apricot Pie


2 cups Mariani Apricots

2 3/4 cups water

Pastry for 9-inch lattice-top pie

1 cup granulated sugar

3 tablespoons cornstarch

1/8 teaspoon nutmeg

1 tablespoon butter


Heat oven to 400 degrees F. Combine apricots with water in 2-quart saucepan. Bring to a boil; reduce heat and simmer, uncovered for 20 minutes. Cool.

Meanwhile, line a 9-inch pie plate with ¾ of the pastry. Trim pastry to ½ inch beyond the edge of the pie plate. Combine trimmings with the remaining pastry; roll thin and cut into strips for top of pie. Drain apricots, reserving cooking liquid. Arrange apricots in pie shell. Thoroughly mix sugar, cornstarch and nutmeg with ¾ cup of reserved cooking liquid and pour over apricots. Dot with butter. Arrange lattice of pastry strips over filling. Moisten ends of strips and press against bottom pastry. Fold bottom pastry over strips, seal and flute. Place pie on lower rack of oven; bake at 400 degrees F for 50 – 60 minutes or until pastry is nicely browned and liquid bubbles. Cool on wire rack.

Makes one 9-inch pie.