Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1 pkg. (11 oz.) dried California apricots (2 1/2 cups)
• 2 pkg. (9 oz. side) condensed mincemeat
• 1 quart water
• 2 Tbsp. lemon juice
• 2/3 cup light brown sugar, firmly packed*
• 1 cup chopped walnuts or pecans
• Pastry for 2 double-crust 9-inch pies, your own or a mix
• 2 Tbsp. butter or margarine
• 1 egg yolk
• 1 Tbsp water

Directions

1. Place apricots, mincemeat, water and lemon juice in large bowl and soak overnight.

2. The next day, transfer to a large saucepan; stir in sugar. Bring mixture to a boil breaking up mincemeat with large cooking spoon. Reduce heat, simmer uncovered 10 to 15 minutes, until mixture thickens, stirring from time to time.

3. Remove from heat; cool. Stir in walnuts. You will now have about 7 cups

4. Apricot Mincemeat, enough to make 2 pies.

5. Line two 9-inch pie pans with pastry.

6. In large bowl combine apricot mincemeat and sliced tart apples; mix well. Divide filling between the 2 lined pie pans. Dot surface of filling with butter, using 1 Tbsp. for each pie.

7. Preheat oven to 425 degrees. Cover pie with top crust, cut steam vents, or make lattice top if you prefer, seal and edge pie decoratively. Beat egg yolk with 1 Tbsp. water and brush surface of crusts with it.

8. Cover pie edges with a 2 1/2 inch wide foil collar, folding lightly around wedge to prevent over-browning.

9. Bake pie about 45 minutes, until crust is golden brown. Cool on wire rack. Serve warm with vanilla ice cream if desired.

10. *Use 1 cup light-brown sugar, firmly packed, if you like a sweeter pie.

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