Fresh Apricot Pie
2 lbs. fresh apricots, halved and pitted
2 Tbs. apricot brandy
1/2 tsp. vanilla extract
1/2 cup sugar
1/2 cup brown sugar, packed
3 Tbs. quick cooking tapioca
1/4 tsp. salt
2 refrigerated pie crusts
1 Tbs. unsalted butter, cut up
Preheat oven to 450°F. Combine first 3 ingredients in a bowl. Combine sugars,
tapioca and salt in another bowl. Gently stir apricots into sugar mixture. Let
stand 15 minutes, stirring occasionally. Roll out one pastry on a lightly
floured work surface to a 1/8 inch thickness. Arrange in a 9 inch pie pan,
letting pastry overhang edge. Spoon filling into pie shell and dot with butter.
Roll out remaining pastry to a 1/8 inch thickness. Arrange on top of filling.
Cut 2 slits in top to allow steam to escape. Seal and flute by pressing together
with index finger and thumb, pressing down on rim of pie pan. Place pie on a
cookie sheet and bake 10 minutes. Reduce oven temperature to 375°F. Bake 40-45
minutes longer, until center is bubbly and crust is golden brown. Let cool
completely on wire rack.