It's time to up your pie game, isn't it? If you're heading out to a picnic or party this weekend, why not bring the best?
Among the more than 3,000 baking and cooking entries judged in the Creative Activities Building during this year's Minnesota State Fair, this two-layer lattice-topped Apricot Cream Pie masterpiece took home a coveted blue. Created by Elaine Jana, this fruity wonder won FIRST PLACE in the 2015 Gold Medal Flour Best Pie Contest. Don't be jealous, because now you can bake like a blue ribbon winner.
Apricot-Cream Pie
Crust:
3 cups Gold Medal All-Purpose Flour
1 1/2 teaspoons salt
1 1/2 cups shortening
1 egg
1 tablespoons vinegar
5 tablespoons cold water
Cream Cheese Filling:
8 ounces cream cheese
1/3 cup sugar
1 egg
1 teaspoon vanilla
Apricot Filling:
1 1/4 cup apricots, cut up
1/2 cup water
2 eggs
1/2 cup sugar
2 tablespoons flour
1/2 cup white corn syrup
2 tablespoons melted butter
1 tablespoon lemon juice
1 tablespoon lemon zest
For Crust: Combine flour and salt in a bowl. Cut in shortening until it is the size of small peas. Combine egg, vinegar, and water. Add to flour mixture, 1 tablespoon at a time. Toss with a fork. Gather together. Divide in half. Shape into a flat cake. Wrap and chill. Roll dough and line a 9-inch deep pie pan.
For Cream Cheese Filling: Blend cream cheese filling ingredients until creamy. Spread over pastry.
For Apricot Filling: Combine apricots and water in saucepan. Bring to a boil. Simmer two to three minutes. Cool slightly. Beat eggs. Add sugar, flour, syrup, butter, lemon juice, and lemon zest. Mix well. Stir into apricots. Spoon over cream cheese. Roll out other half of dough. Cut into 1/2-inch strips. Arrange in lattice pattern over filling. Flute edges. Bake 45-55 minutes at 375 degrees F.
