Prepare favorite pastry for 2 crust pie; line pie plate.
Fill with 3 cups fresh apricot halves.
Combine 1 cup sugar, 3 tablespoons flour and 1/4 teaspoon nutmeg; sprinkle over apricots. Drizzle 1 tablespoon lemon juice over fruit and dot with 1 tablespoon butter.
Adjust top crust, cutting slits for escape of steam.
Bake at 425\u00b0 for 25 to 30 minutes.
egrees.
Grease 9 inch pie dish.
Combine the flour
In a saucepan, mix pie filling and pineapple.
Mix sugar and cornstarch together, then add to filling and bring to a boil. Cook until thick.
Let mixture cool.
Add sliced bananas and pecans to the cool mixture.
Pour into pie shells and chill.
Cover with Cool Whip.
Skin chicken breasts and halve lengthwise.
Arrange in a 13 x 9 x 2-inch baking dish.
Sprinkle with salt and pepper.
In a mixing bowl, combine apricot pie filling, lemon juice, salt and nutmeg.
Stir in pecans.
Pour apricot mixture over chicken pieces; cover and bake in a 375\u00b0 oven for 55 to 60 minutes, or until chicken is tender.
Arrange chicken on rice; spoon apricot mixture on top.
Serves 6.
Mix rhubarb and sugar; let stand for several hours.
Bring to a boil for 8 to 10 minutes.
Add 1 package apricot jello and dissolve.
Add one can apricot pie filling.
Mash some with potato masher.
Heat again.
Do not boil.
Put in jars and seal.
Sprinkle lemon juice over apricots in a large bowl.
Add the sugar, tapioca and salt.
Mix gently to combine fruit and dry ingredients.
Let stand 15 minutes.
Roll out half the pastry and fit into a 9-inch pie pan.
Mix the flour, crackers, coconut, brown sugar and baking powder.
Add the melted margarine.
In a 9 x 13-inch pan, spread 2/3 of the flour mixture, pressing down.
Pour the apricot pie filling over mixture.
Cover with remaining 1/3 of flour mixture. Bake at 350\u00b0 for 30 minutes.
Cook pasta in boiling water for 10 to 20 minutes or as package directs.
Drain and let cool (you'll get about 2 cups pasta). Combine pasta, apricots, chicken, zucchini, red pepper and basil in bowl.
Pour Fresh Apricot-Basil Dressing over.
Toss gently. Serves 4.
Drain all canned fruits and cherries of all juice.
Add apricot pie filling and sliced bananas.
Stir well.
Chill.
(Bananas will not turn brown.)
Pour half of the milk into blender.
Add half of the apricot pie filling and half of the ice cream.
Cover; blend until ingredients are combined.
Pour mixture into glasses.
Repeat with remaining milk, filling and ice cream.
Makes 6 servings.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Preheat oven to 400\u00b0F. In a small bowl, combine almonds, breadcrumbs and walnuts; sprinkle over bottom pie crust.
Peel and halve fresh apricots. Spread apricot halves over nut mixture. Sprinkle sugar over apricots. Cut top crust into strips; arrange in a lattice pattern over filling. Brush top pastry with egg yolk. Bake 30 minutes.
First, bake the deep dish pie shells according to the instructions
range color. One 6\" pie pumpkin usually makes one 10
9-inch pie dish with 1 pie pastry. Spread apricot filling into
Mix well; chill and serve.
You can substitute peach pie filling for apricot pie filling and can of apricots for can of peaches.
You can top with Cool Whip, if desired.
Salad will last longer without bananas in it.
>Elaborating on the original recipe I adopted -- Take
over pastry in pie plate. Heap rhubarb
In a large bowl, mix together the apricots and lemon juice. Lightly mix in all remaining ingredients and let stand 15 minutes. Use your favorite pastry or prepared pie shell or following recipe.
Bake for 45 minutes in a 400\u00b0 oven.