Powered by Blogger.

Fresh Apricot Pie with a Cobblestone Crust

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Fresh Apricot Pie.
Apricot Pie

This is my first Apricot Pie, I have made many apricot cobblers and crisps, but never a pie. While marketing yesterday I came across these beautiful apricots and knew the time was right. And this pie did not disappoint, it is delicious with sweetness and a bit of tart as apricots are known to offer.


Apricot Pie
adapted from:  The Fannie Farmer Cookbook
6 - 8 servings/pieces 

cooks wisdom: add 1 T cornstarch

4 c apricot halves - I cut my fruit into quarters, thinking the pie will be easier to cut and serve. (2-21/2 pounds fruit).
1 c sugar
2 T tapioca
juice of 1/2 lemon
1/4 t cardamom (my addition, Fannie called for no spice in her pie)
2 T butter
double crust pie dough

Wash and cut fruit,


add sugar, tapioca, spice and lemon juice. Stir to combine.



Place bottom crust dough into pie pan, easing into pan to avoid stretching. Add fruit mixture, dot with butter.

I usually do not use the butter listed in a pie recipe...but added it this time for richness.

Cover with top crust, crimp edges.


Bake 400 degrees for 10 minutes, reduce heat to 350 and bake an additional 35-40 minutes or until done in your oven.

Serve with a small scoop of vanilla ice cream.

06/24/2012 I wanted to make this delicious pie again, and also knew that one small change was needed. Apricots juice freely when cooked, adding a bit of cornstarch will take care of that and allow all the goodness to be served up to your guests, and not left in the pie plate.

Often when I make pie, I like to change how the pie will look. This cobblestone crust dresses up a pie beautifully!

Choose a larger shallow pan, use 2/3 of the dough for the bottom crust. Add fruit, arranging evenly.


Roll out the remainder of the dough and gently tear into large pieces. Pat some water on each piece of dough and arrange over the fruit, overlapping slightly. Sprinkle generously with cinnamon sugar. Bake as usual.

Fresh Apricot Pie with a Cobblestone Crust.
Fresh Apricot Pie with a Cobblestone Crust.

What do you think! 


Enjoy!

As always thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

This post is shared with:
cookbook sundays@ coucous and consciousnesses
see ya in the gumbo@Ms enPlace
foodie friday@rattlebridge farm

7 comments

  1. Those apricots are beautiful. I wouldn't have thought to make a pie, but what a great idea!
    Thank you for linking this week.

    ReplyDelete
  2. My sakes! The hubs loves apricots so this sounds like a good one to try!

    ReplyDelete
  3. OMG, this looks good. I love apricots - one of my favourite summer fruits - and I love apricot pie. Not that I have ever made one, so I've bookmarked this for when summer comes around. Love the addition of the cardamom.

    Thanks for sharing at Cookbook Sundays.

    Sue xo

    ReplyDelete
  4. Apricot anything is a winner with me! Fanny Farmer is a great resource.

    ReplyDelete
  5. Apricots are great - any I get my hands on usually turn into jam...
    Have a good week.

    ReplyDelete
  6. I've never had apricot pie. I love apricots and would probably love this pie.

    ReplyDelete
  7. I've never made anything but apple pie. I think I need to branch out, because this. looks. DELICIOUS.

    ReplyDelete

We appreciate your visit and encourage comments, questions and general conversations!

Back to Top