Fresh Apricot Lattice Pie

Ethel Lancaster

Ingredients

5 7/8 Cups Quartered Apricots
2 7/8 Tablespoons Butter
1 7/8 Egg Beaten
1 7/8 Double Pie Crust
1/8 Teaspoons Cinnamon
1/8 Teaspoons Salt
2 7/8 Tablespoons Quick Cooking Tapioca
1/4 Cups Light Brown Sugar
3/4 Cups Granulated Sugar
1 7/8 Teaspoons Lemon Juice

Instructions

Sprinkle lemon juice over apricots. In a large mixing bowl combine sugars, tapioca, salt, and cinnamon; mix lightly with apricots and let stand 15 minutes. Roll out half of the pie crust and put into a pie plate; fill with apricot mixture. With the remaining dough lattice the top of the pie. Brush with the beaten egg and bake at 400 degrees for 45 minutes or until pastry is done and fruit is cooked.