The other week, I said to the mama and the husband that I would make an apricot pie for dinner. Then added, "Maybe." Just in case I couldn't. "Where are you going to get the apricots?" the husband asked. "I took a bag out of the freezer yesterday." I was sure they were apricots and not persimmon. We still have a few bags left of last year's harvest in the freezer. Of course, none of the bags have labels. Like almost everything, baking can become an adventure for me. Ingredients Flour. I had less than a cup of unbleached white flour. At least I thought it was wheat flour. For good measure, I threw in a handful of garbanzo flour and another handful or so of brown rice flour to make 2 cups. Two-crusted pie was what I wanted to bake. Shortening. I used coconut oil. I cut it into the flour until everything was nice and crumbly. Then I added 1/4 cup of ice cold water. Dry. I added another quarter cup. Dry. Another quarter. Still dry. By then I suspected