Categories: Pie- Cobbler- Cheesecake- tarts
Ingredients
- 1 pkg. (11 oz.) dried California apricots (2 1/2 cups)
- 2 pkg. (9 oz. side) condensed mincemeat
- 1 quart water
- 2 Tbsp. lemon juice
- 2/3 cup light brown sugar, firmly packed*
- 1 cup chopped walnuts or pecans
- Pastry for 2 double-crust 9-inch pies, your own or a mix
- 2 Tbsp. butter or margarine
- 1 egg yolk
- 1 Tbsp water
Directions
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Place apricots, mincemeat, water and lemon juice in large bowl and soak overnight.
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The next day, transfer to a large saucepan; stir in sugar. Bring mixture to a boil breaking up mincemeat with large cooking spoon. Reduce heat, simmer uncovered 10 to 15 minutes, until mixture thickens, stirring from time to time.
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Remove from heat; cool. Stir in walnuts. You will now have about 7 cups
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Apricot Mincemeat, enough to make 2 pies.
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Line two 9-inch pie pans with pastry.
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In large bowl combine apricot mincemeat and sliced tart apples; mix well. Divide filling between the 2 lined pie pans. Dot surface of filling with butter, using 1 Tbsp. for each pie.
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Preheat oven to 425 degrees. Cover pie with top crust, cut steam vents, or make lattice top if you prefer, seal and edge pie decoratively. Beat egg yolk with 1 Tbsp. water and brush surface of crusts with it.
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Cover pie edges with a 2 1/2 inch wide foil collar, folding lightly around wedge to prevent over-browning.
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Bake pie about 45 minutes, until crust is golden brown. Cool on wire rack. Serve warm with vanilla ice cream if desired.
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*Use 1 cup light-brown sugar, firmly packed, if you like a sweeter pie.