Apricot Pie
This delicious apricot pie is made with a homemade buttery pie crust and fresh apricots.
all-purpose flour
2 ½
cups
salt
1
teaspoon
butter-flavored shortening
1
cup
water, or as needed
6
tablespoons
white sugar
1
cup
all purpose flour
1/4
cup
ground cinnamon
1/4
teaspoon
fresh apricots, pitted and quartered
5
cups 
lemon juice
1
teaspoon
sugar for sprinkling, or as desired
1 
1 teaspoon
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 Preheat the oven to 425 degrees F (220 degrees C).
  To make the dough: Mix flour and salt together in a bowl. Cut in shortening with a pastry cutter until mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until dough just holds together. Divide dough in half and form each half into a ball.
  Roll each ball out on a floured surface into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift one crust, fold it into quarters, position it into a 9-inch pie dish, and unfold to fit. Set second crust aside.
  To make the filling: Mix 1 cup sugar, flour, and cinnamon together in a large bowl until thoroughly combined. Stir in apricots and lemon juice. Spoon filling over bottom crust, then top with remaining crust. Crimp crust edges together with a fork and cut away any excess. Cut slits into top crust to allow steam to escape. Cover the edges with strips of aluminum foil to prevent burning.
  Bake on the center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with remaining 1 teaspoon of sugar.
