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.
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.
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!
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.|
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