Classic Apricot Lattice Pie (Large Batch)

A classic large-batch recipe for four apricot pies with a beautiful lattice top.

Author

Unknown

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Recipe

Measurements	Ingredients
4 pounds	Pie Dough
1 1/2	#10 cans Canned Sliced Apricots
3 cups	Juice from apricots + Water
3 ounces	Cornstarch
1 1/4 cups	Cold Water
1 pound 4 ounces	Sugar
1 1/2 teaspoons	Salt
3/4 teaspoon	Mace
1 1/2 teaspoons	Cinnamon
2 tablespoons	Lemon Juice

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Instructions

1. Preheat oven to 425°F. Divide 2 lbs of pie dough into four 8-oz pieces, roll out, and line four pie tins.
2. Drain the apricots, reserving the juice. Add enough water to the juice to make 3 cups of liquid. Bring this to a boil in a saucepan.
3. In a separate bowl, whisk the cornstarch into 1 1/4 cups of cold water. Stir this slurry into the boiling juice mixture and cook until thick.
4. Stir in the sugar, salt, mace, cinnamon, and lemon juice. Bring back to a boil, then remove from heat and cool completely.
5. Once cooled, gently fold in the drained apricots.
6. Fill each pie crust with the apricot mixture.
7. Divide the remaining 2 lbs of pie dough into four 8-oz pieces. Roll out, cut into 1/2-inch strips, and create a lattice top for each pie. Trim and seal the edges.
8. Bake for 40 minutes, or until golden and bubbly.

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