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Directions
Roll Out the Pastry
Roll out the pastry on a clean flat surface (such as a kitchen counter) that has been dusted
with flour. Cut out the top crust, using your pie dish as a guide. Cut large
enough to have about an inch extra all round. If you are making a two-crust pie, also cut out
a lower crust, sufficient to cover the bottom of the pie plate and up the sides, with about an
inch extra all round.
If you are making a two-crust pie, then press the bottom crust
into the pie plate.
Putting the Fruit in the Pie
Remove the apricot halves from the can. Reserve the juice in the can.
You will be using it in the filling.
If you are making a deep dish pie, put the fruit in a pyrex
casserole dish. If you are making a two-crust pie, lay the fruit in the pie plate over
the bottom crust, making sure that the fruit is spread evenly.
Making the sauce
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Take about a quarter of a cup of the juice from the canned apricots, add the cornstarch, and mix
thoroughly. Use one teaspoonful of cornstarch for a deep dish pie, and two teaspoonsful
for a two-crust pie.
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Put the rest of the juice from the canned apricots into a saucepan. Add the cornstarch
mixture, the lemon juice, the knob of butter, and the cinnamon. If you want the pie to
be sweeter, add some sugar as well.
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Rinse the currants, and pick them over to make sure that there are no bits of stem. Add
them to the saucepan.
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Cook the filling until thick.
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Pour over the fruit in the pie plate or casserole dish. Using a spoon, shift the fruit
around a bit, so the filling falls evenly.
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Putting on the Top Crust
Put the top crust on the pie. Around the edge of the pie plate or casserole dish, the
pastry should stick up from the edge by about an inch. Turn the excess pastry over on
itself, and roll it down to the edge of the pie plate. Using two fingers of one hand and
the thumb of the other, crimp around the edge of the pastry.
If desired, brush the crust with a mixture of egg yolk and water
to give it a deep golden shiny finish.
With a sharp knife, slash the top piece of pastry in three or
four places. This is to let out the steam as the pie bakes.
Baking
Bake at 350°F for about an hour until the crust is a rich golden brown Remove from
the oven, and serve hot.
Makes one medium pie.
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