- 2 1/2 cups flour
- 1 teaspoon salt
- 1/2 cup butter
- 1/2 cup shortening
- 2 egg yolks
- milk to make 2/3 cup
- 6 cups sliced apricots
- 1 1/2 cup sugar
- 1/3 cup minute tapioca
- 2 tablespoons butter
- 2 egg whites
- (Opt: 1 cup icing sugar, few tablespoons water to make a thin glaze)
In a large bowl, combine the flour and salt. Cut in the butter and shortening until the mixture is crumbly. Set aside.
Put the egg yolks in a measuring cup and add enough milk to make 2/3 cup. Slowly add to the flour mixture with a food processor or fork until mixture all comes together. Knead it into a ball. Wrap in a plastic wrap. Refrigerate.
Slice apricots. . .and mix in sugar and tapioca.
Divide the pastry dough into two parts; one part will require 2/3 of the total mixture for the larger pan. The leftover dough will be used for the smaller pan.
Divide each part in half and roll out very thinly using flour to keep from sticking on the counter. Use a bench scraper to slide under the pastry dough to keep from tearing. Very messy dough.
Carefully transfer dough into the pans.
Place filling on top of the pastry and dot with butter. Cover with remaining pastry. Crimp edges shut.
Beat egg whites until soft peaks form. Spread it over the crust. Bake in 400 deg. Oven for about 40 minutes or until golden brown. The smaller one will be done sooner.
Optional: add thin glaze over top when cool.