Apricot Pie

Farmer’s Market

2 pounds apricots, peeled, pitted and sliced

1 cup granulated sugar

1 teaspoon cinnamon

2 teaspoons fresh lemon juice

2 tablespoons cornstarch

2 tablespoons butter, cut into small pieces

2 9-inch pie crusts

Preheat oven to 375-degrees. Unfold 1 pie crust and place in a 9-inch pie plate. In a bowl combine the apricots, sugar, lemon juice, cinnamon and cornstarch. Toss gently to coat then spoon into the crust and dot with butter. Place top crust over. Crimp edges and vent top. Bake on a foil-lined baking sheet for 45 to 50 minutes or until the crust is golden and the juices are bubbling.

Yield: 6 servings.

Carolyn Gass Hardimon, M. S. Home Economist www.recipeladies.com

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