2 pounds of apricot, a cup of sugar and a tablespoon of cornstarch are the main ingredients for this pie. You can use shredded coconut for topping.
Ingredients
1. All-purpose flour - 2 1/2 cups
2. Salt - 1 tsp
3. Butter-flavored shortening - 1 cup
4. Water, or as needed - 6 tbsp
5. White sugar - 1 cup
6. All-purpose flour - 1/4 cup
7. Ground cinnamon -1/4 tsp
8. Lemon juice - 1 tsp
9. Fresh apricots, pitted and quartered - 5 cups
10. Sugar for sprinkling, or as desired - 1 tsp
Directions:
1. Preheat the oven to 425 deg F or 220 deg C.
2. Mix 2 ½ cups flour and salt in a bowl; cut the shortening into the flour mixture using a pastry cutter till the mixture turns crumbly.
3. With the help of a fork, mix it in water, 1 tbsp at a time, till the dough holds together. Divide the dough in half and make each half into a ball.
4. Work on a floured work surface and roll each ball out into a big crust for a 9” pie dish with an inch or so. Carefully lift the crust, fold it into quarters, position it into a pie dish, and then unfold the crust. Put the other crust aside.
5. Mix sugar, ¼ cup flour, and cinnamon in a large bowl till they are thoroughly combined; stir in the lemon juice and few apricots. Spoon the apricot filling all over the pie crust in a clean dish, and top it with the reserved crust.
6. Crimp all the edges of both the crusts together using a fork, cut away the entire excess crust, and cut few slits on the pie to let the steam to escape. Cover all the edges of the pie crust using aluminum foil strips to prevent burning.
7. Bake it on the center rack of the preheated oven till the pie is turns golden brown and the filling starts bubbling and thickens for about 35 to 45 minutes.
8. Remove it and let it cool down. Sprinkle on the top with 1 tsp of sugar.