Fresh apricot pie

1. Prepare dough for crust:
Cut flour, salt and shortening together until shortening is about small pea sized. Add cold water a tablespoon at a time until dough pulls away from the bowl.

2. Turn dough out onto a floured surface. Divide dough into 2 parts.

3. Dust top of one portion of dough with flour and roll out using floured rolling pin. Use just enough flour to keep dough from sticking to the counter and rolling pin.

4. Roll into circle that will extend about 1" beyond lip of pie plate when inserted. Prick a few times with fork.

5. Prepare filling:
Toss all filling ingredients together in a mixing bowl and let stand until juicy, about 30 minutes.

6. Preheat oven to 400°F.

7. Pour filling into prepared pie shell. Roll out remaining portion of dough into circle large enough to cover pie with about 1/2 or 1 inch over hang. Crimp pie edge or seal with fork, trim excess dough. Cut 3 or 4 slits in crust or cut a leaf design ... this allows the pie to vent during baking.

8. Bake in middle of oven until fruit is tender and topping is golden, about 60 minutes. Cool slightly, about 15 minutes, and serve warm.