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Start off by making the pie crust. In a bowl, combine
All-Purpose Flour (1 cup)
Vegetable Shortening (1/3 cup)
Using your hands, break the shortening into the flour until it resembles cornmeal.
Distilled White Vinegar (1 tsp)
Water (3 Tbsp)
Granulated Sugar (1 Tbsp)
Salt (1/2 tsp)
. Mix together with a spoon.
Flatten the dough into a round shape and wrap it in plastic wrap. Place it in your freezer for about 30 minutes.
While the pie crust is chilling, move on and make the filling. In a bowl, combine the
All-Purpose Flour (1/4 cup)
Granulated Sugar (1 3/4 cups)
Salt (1/2 tsp)
In a separate bowl, crack the
and beat the eggs slightly.
Add the eggs,
Butter (1/3 cup)
Buttermilk (1 cup)
Vanilla Bean Paste (1 tsp)
into the dry ingredients, and whisk until well blended.
Roll out the dough into a nice circular shape in a pan.
Pour the filling into the pie shell.
Bake at 340 degrees F (170 degrees C) for about 55-60 minutes, or until filling is set and top is golden-brown in color.
Let the pie cool and then chill in the fridge until you’re ready to eat.
Then, slice it and decorate with a few slices of
Apricots (to taste)
Fresh Strawberries (to taste)
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