Makes a double crust.

1 c. shortening (scant)
1/4 c. boiling water
2 c. sifted flour
1 tsp. salt

Put shortening in warm mixing bowl. Add boiling water and milk. Beat mixture with fork until smooth and thick. Sift flour and salt onto whipped mixture. Stir with round the bowl strokes until dough clings together and cleans the bowl. Lightly form dough into 2 balls. Place a ball of dough onto floured axed paper making sure all sides of dough are well floured. Cover with a second sheet of waxed paper. Flatten slightly, roll out to form circle big enough to fit 9 inch pie pan. Ease dough into pan, roll out remaining dough for top crust Put filling into dough lined pan, cover with top crust, trim about 1/2 inch beyond edge of pan, fold bottom crust up, seal fluting edge with fingers or fork.

APRICOT PIE FILLING:

3/4 c. sugar
3 tbsp. tapioca or 3 tbsp. flour
4 c. sliced fresh apricots
2 tbsp. lemon juice
Butter

Combine dry ingredients and add to sliced apricots. Toss. Mix in lemon juice. Turn apricot mixture into pastry lined 9 or 10 inch pie pan. Dot with butter, adjust top crust and flute edges. Cut vents. Bake at 400 degrees for 15 minutes, then at 350 degrees for 45 minutes.