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Use this recipe to make Apricot Cherry Bake and Apricot Hand Pies.

Martha Stewart Living, June 2003

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Yield:
Makes enough for one 9-inch doublecrust pie or 12 four-inch hand pies
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Ingredients

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Directions

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  • Place flour, salt, and sugar in a foodprocessor; pulse a few times to combine.Add butter; process until the mixture resembles coarse meal, about 10 seconds.With machine running, add ice water a few tablespoons at a time through thefeed tube, just until dough holds together.Do not process more than 30 seconds.

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  • Turn out dough onto a floured worksurface. Divide in half, and flatten toformdisks. Wrap each in plastic; refrigerate at least 1 hour or overnight.

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