Apricot Pie

Recipe View 5 mins Preheat the oven to 425 degrees F (220 degrees C). (5 minutes)

Recipe View 10 mins To make the dough: In a large bowl, whisk together flour and salt. Cut in shortening with a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View 5 mins Gradually add ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Be careful not to overmix. (5 minutes)

Recipe View 30 mins Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten. (30 minutes)

Recipe View 10 mins On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough, leaving a 1-inch overhang. (10 minutes)

Recipe View 5 mins To make the filling: In a large bowl, combine granulated sugar, flour, and cinnamon. Add the apricots and lemon juice, tossing gently to coat. (5 minutes)

Recipe View 2 mins Spoon the apricot filling into the prepared pie crust. (2 minutes)

Recipe View 10 mins Roll out the remaining disc of dough and either place it over the filling as a top crust, or cut it into strips for a lattice top. If using a full crust, cut slits to allow steam to escape. (10 minutes)

Recipe View 5 mins Crimp the edges of the crust together to seal. Cover the edges with strips of aluminum foil to prevent burning. (5 minutes)

Recipe View 45 mins Bake on the center rack of the preheated oven until the crust is golden brown and the filling is bubbling, 35 to 45 minutes. Remove the foil during the last 15 minutes of baking. (45 minutes)

Recipe View 2 hrs Transfer the pie to a wire rack to cool completely before serving. Sprinkle with sugar before serving, if desired. (2 hours)