| Amount | Ingredient |
|---|---|
| 1 package | Refrigerated (not frozen) dough for 2 crusts |
| 5-1/2 cups | Fresh California apricots, sliced (about 2 pounds) |
| 1 cup | Sugar |
| 1/4 cup | All-purpose flour |
| 2 tbsp. | Unsalted butter |
Directions
Preheat oven to 400 °F
On a lightly floured service, roll the dough into two rounds, each about 1/8 inch thick and 12 inches in diameter. Transfer one crust to a 9 or 10-inch pie pan, and let extra dough hang over the edge.
In a large bowl, combine apricots, sugar, and flour; toss gently. Pile fruit mixture evenly into pstry-lined pan. Dot with butter.
To make lattice top, cut remaining crust into long strips ½ to ¾ inch wide with a fluted pastry wheel or knife. Use longer strips near center of pie and shorter ones near the edges. Arrange strips in one direction across pie and continue in opposite direction. When all strips are in place, trim the pastry all around with scissors so you have about ½ inch of overhang. Press firmly around the rim to seal the crusts together, then fold the overhang under itself all around to make an upstanding edge. Flute the edge.
Place pie on a foiled-lined baking sheet in the oven, reduce heat to 375 °F, and bake until crust is golden and juices are bubbling. 50 to 60 minutes. (Makes 8 Servings)
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