Excellent crust, fried up great, even good the next day. Wonder if you could use this crust for regular pies that are baked? I had my own filling...I always cut up my apricots into smaller pieces. I spray a pair of sissors with vegetable spray and cut each dried apricot into 4 pieces. Place in water to cover and simmer until falling-apart tender...then I add the sugar and other seasonings. I use minute tapioca as a thickening agent. A tablespoon or two will do great. Allow to stand at room temp until cooled and the filling will thicken.

Reviewed On: Apr. 8, 2004