Lattice top apricot pie in a jar

If you are a regular of my blog you know I only make recipes Im really In love, like this.
This recipe is from  Babble.com and I find the other day.
The original recipe had peaches but you can use peaches or apricots.
I had  some frozen apricots from the last summer (we are in Winter still here) but after make the recipe I think you can make with canned peaches or canned apricots.

apricots from my yard past summer

Lattice Top Apricot Pies in a Jar

for the crust
2 cups plus 2 tablespoons all pupose flour
1/2 teaspoon salt
2 tablespoons sugar
3/4 cup  cold butter
1/2 cup ice water

Method

Combine the flour, salt and sugar in the bowl of a food processor. Quickly chop up the cold butter, and pulse it into flour mixture, several times.
Drizzle in the ice water, pulsing 2 or 3 times, just until
the dough is combines.
(anyway you can make the dough by hand perfectly )

Place the dough onto a lightly floured surface and gather into a ball.
Divide into 2,make 2 discs and wrap each one with plastic wrap.
Chill for ar least 30 minutes in the refrigerator.
Meanwhile prepare the filling.

Apricot filling
8 to 10 apricots(or canned apricots)
zest 1 lemon
1 teaspoon lemon juice
1/2 cup sugar plus more top of pie
pinch of salt
1 tablespoon of cornstarch

Preheat the oven to 190° c
Place a bakong sheet in the oven to preheat as well.
Liberally butter some glass canning jars.
In a medium saucepan  put 2 cups of water, sugar, lemon zest, salt, and cornstarch, stir well and add the apricots, cook by a while until is thick, add the lemon juice, stir and set aside.
Crust
On a lightly floured surface, roll out one of the dough discs.
For the bottom crust, cut a square and press into the jar-
For the tops, use a jard to press out a circle, and with a Sharp knife, cut it into strips.
Carefully arrangue the apricots mix in the jars and spoon in several tablespoons- Weave your lattice and crimp the edges. Sprinkle the top of each Little pie with beaten egg and some sugar.
Place prepared pies onto heated cookie sheet and bake for about 20 minutes. Rotate the cookie sheet and bake for another 10 to 15 minutes until crust is light Golden and filling is bubbling vigorously.
Allow to cool completely and serve, I m thinking  now maybe would be  delicious with a scoop of vanilla Ice cream!


PRINT RECIPE HERE

En español
Pies de damascos en frascos

Los que me conocen saben que lo que me encanta de la cocina es elegir una receta ya sea  porque me enamoré de ella, o vino a mi como un recuerdo (soy del sur con una abuelita  que era una cocinera maravillosa) y mi mamá que con sus años aun cocina delicioso.
Esto es para explicar lo que me sucedió con esta receta.
he hecho otras recetas en frascos (me gustan) deben de estar en Desserts por si quieren ver.
Los frascos que sean de la mejor calidad, más bien gruesos, prefiero los de mermelada que voy guardando porque resisten bien el calor pero también se podría hacer en moldes pequeños.
Los damascos que ocupé son unos que congelé el verano pasado (primera vez que los hago) pero se pueden ocupar damascos en tarros que son muy ricos o con duraznos en tarro.

Ingredientes
(6 frascos o porciones)

Para la masa

2 tazas de harina mas dos cucharadas de harina
1/2 cucharadita de sal
2 cucharadas de azúcar
3/4 taza de mantequilla fría
1/2 taza de agua fría

Para el relleno de damascos
8 a 10 damascos (o un tarro de damascos)
ralladura de 1 limón
1 cucharadita de jugo de limón
1/2 taza de azúcar más 1 cucharada para el topping
pizca de sal
1 cucharada de maicena

Preparación