January 9 is National Apricot Day. Get a taste of summer in the middle of the winter with this apricot pie. Using canned apricots saves a lot of prep time and still gives that summer flavor.
APRICOT PIE (Pantry Cooking II)
Pastry for a 2-crust pie
3/4 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon cinnamon
4 cans (15 ounces each) apricot halves, well drained
1 teaspoon lemon juice
Granulated sugar
Line a 9-inch pie plate with half of the pastry and trim edges. Thoroughly mix 3/4 cup sugar, cornstarch, and cinnamon in a large bowl. Cut apricot halves in half and allow to drain in a colander until all apricots are cut. Stir apricots and lemon juice into the sugar mixture until the sugar is mixed in well. Pour mixture into the pie plate. Cover with the remaining pastry. Crimp edges and cut slits. Brush lightly with water and sprinkle lightly with sugar. Bake at 425o for 30 minutes.
