Apricot-Mince Pie

 

2 2/3

cups Gold Medal® all-purpose flour

1

teaspoon salt

1

cup shortening

7

to 8 tablespoons cold water

1

cup dried apricots

1

tablespoon sugar

1

jar (27 oz) ready-to-use mincemeat (3 cups)

• 1 In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• 2 Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• 3 Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• 4 In 1 1/2-quart saucepan, mix apricots and sugar. Add just enough water to cover apricots. Heat to boiling over medium heat; reduce heat. Simmer uncovered about 20 minutes or until apricots are tender; drain.
• 5 Place apricots in pastry-lined pie plate. Spread with mincemeat. Trim overhanging edge of pastry 1/2 inch from rim of plate.
• 6 Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
• 7 Bake 35 to 40 minutes or until crust is brown, removing foil for last 15 minutes of baking. Serve warm.