1 tablespoon vinegar
1/4 cup ice water
1/8 teaspoon salt
2 cups all purpose flour
2/3 cups shortening
2 1/2 cups Sunsweet Dried Apricots
2 cups water
1/2 cup sugar
1/2 tsp cinnamon
2 1/2 tablespoons minute tapioca
1 tbsp milk
1 tsp sugar
Add vinegar to ice water and set aside. Mix salt into flour. Cut shortening into the flour and salt. Slowly add ice water and vinegar mixture to dry ingredients, stirring with a fork. Form dough into ball. Divide dough into two.
Put Sunsweet Dried Apricots into microwave-safe bowl. Add just enough water to cover fruit. Microwave for 15 minutes or until tender. Add sugar, cinnamon and tapioca. Set aside.
Roll ½ of dough into thin pie crust shell
Place shell into ungreased 9" pie pan
Fill shell with Dried Apricot Pie Filling
Roll last ½ of dough into top crust and cover filling
Crimp edges of top and bottom dough with fingers to close
Dab 1 tablespoon of milk on top of crust and sprinkle with 1 teaspoon sugar.
Bake at 400 for 40-45 minutes or until crust is golden brown. To prevent crust edges from burning, cover with aluminum foil for first 20 minutes.