Ingredients
6 c fresh apricots
1 cup sugar
¾ c flour
½ t almond extract
½ t vanilla extract
1 stick melted margarine
A few raspberries
1 ½ c flour
½ c Crisco
Preparation
Cook the apricot mixture on top of the stove, gently stirring until bubbly and then for another 10 minutes or so. Pour mixture into a bake-proof pan, if this one isn’t. Sprinkle 1 c fresh raspberries over the top. Cut shortening into flour with pastry cutter or two knives. 6 T ice water - Mix quickly and gently into flour/Crisco mixture until you can form a ball of dough. Chill an hour or so, and roll out. Slice dough into strips. Poke a few little pieces of dough down into the apricot mixture. Make a lattice on top of the apricot mixture with the pastry strips. Brush pastry lightly with melted margarine and sprinkle heavily with sugar.
Bake at 350° (325° if glass or black pan) until crust is lightly browned, about an hour.
Serve with vanilla ice cream.
