Fresh Apricot Pie

Yields:	1 pie
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	Preparation	10 minutes
	Cooking	40 minutes
	Ready In	50 minutes

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Ingredients

1	each	pie shell (9 inch)	double crust
5	cups	apricot halves, canned
2	teaspoons	lemon juice
3/4	cup	sugar
1/4	cup	flour, all-purpose
1/4	teaspoon	cinnamon
2	tablespoons	butter

Directions

Heat oven to 425F.

Prepare your favorite pastry. In a large bowl, combine apricots and lemon juice.

Add sugar, flour and cinnamon; toss lightly to mix.

Turn into pastry-lined pie pan. Dot with butter. Cover with top crust (cut slits to vent steam); seal and flute edge.

Bake at 425F for 35-40 minutes.

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Member Review

Curried Leek and Potato Soup

Super rich, creamy, delicious and warmed the belly immediately. Rosemary seems to work very well with the curry. Awesome fall or winter soup on a cold day. I added a few drops of sesame oil which kicked up the richness a notch. Also I omitted the arame (didn't know what it is). Also I used vegetable stock instead of plain water which added some extra salt so I used a bit less soy sauce. Was worried about the raw garlic being overpowering but it turned out perfect (although I do love garlic and used a massive clove :) If you are not a fan of garlic just leave it out and enjoy.

Reviewed by sean