. The Ladies' home journal. APRICREAM PIE (Yield: one 9 pie)CRISCO SURE-FIRE PASTRY METHOD:Vi cup Crisco Vi teaspoon sail \Vi cups sifted flour 3 tablespoons water All Measurements Level: Sift flour and saltinto bowl. Remove % cup flour and mix withwater to form a paste. Cut Crisco into remain-ing flour until pieces are the size of small flour paste to Crisco-flour mix. Shapeinto a ball. On a floured board, lightly roll acircle of dough 12 in diam. and s pie pan. Allow pastry to extend ?/ be-yond edge. Turn edge under, flute with fin-gers. Prick pastry closely over bottom o
. The Ladies' home journal. APRICREAM PIE (Yield: one 9 pie)CRISCO SURE-FIRE PASTRY METHOD:Vi cup Crisco Vi teaspoon sail \Vi cups sifted flour 3 tablespoons water All Measurements Level: Sift flour and saltinto bowl. Remove % cup flour and mix withwater to form a paste. Cut Crisco into remain-ing flour until pieces are the size of small flour paste to Crisco-flour mix. Shapeinto a ball. On a floured board, lightly roll acircle of dough 12 in diam. and s pie pan. Allow pastry to extend ?/ be-yond edge. Turn edge under, flute with fin-gers. Prick pastry closely over bottom of in hot oven (425°F.) 10-12 mins. APRICOT FILLING: 1 Vi cups apricot pulp 1 tbsp. lemon juice 2 tbsps. sugar Vi cup heavy cream 1 tbsp. gelatinVi cup cold water3 eggs, separated1 cup brown sugarV» tsp. salt Soften gelatin in water. Combine yolks, brownsugar, salt, apricot pulp and lemon juice., Cook over low heat until thick stir eon-, stantly. Add gelatin, chill until firm. Be;it\ egg whites with sugar. Whip
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