It's made with fresh apricots, those delicate, sweet gems of June and July.  They shine in this pie!  It's also an easy pie to make.

Fresh Apricot Pie

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  • Prep Time: 25 minutes plus crust
  • Baking Time: 60 minutes
  • Serves: 8
Fresh Apricot Pie

Ingredients

Dough for double crust pie*

6 c.      fresh apricot halves

1 T.      lemon juice

½ c.     sugar

¼ c.     brown sugar

3 T.      all-purpose flour or tapioca starch

¼ t.      nutmeg

1/8 t.   salt

2 T.      brandy (optional)

            glaze (optional):  1 egg beaten with ¼ c. half and half

Directions

  1.   Preheat oven to 400°.
  2.   Wash, dry, pit and halve the apricots.  Place in large bowl, sprinkle   with lemon juice and brandy (if using), and toss lightly.
  3.   In a small bowl, mix the sugars, tapioca starch, nutmeg and salt.       Lightly toss this with the apricots.
  4.   Using a deep dish 9” pie plate, roll out the bottom crust and place     it in the plate, trimming to ¼” beyond the edge.  Fill with the apricot   mixture.
  5.   Roll out top crust, place over apricots, trim, fold together with the     bottom crust and crimp around the edges.  Cut 5-6 little slits in top   crust. Brush on the glaze, if using.
  6.   Bake for 10 minutes, then turn the oven down to 375° and          continue baking about another 45-55 minutes, or until golden on       top and bottom.

Baker’s Notes and Tips and Tricks

Tapioca starch (powdered) is my new favorite thickener because it results in clear, thick juices without any starchy taste. 

*For the crust, if you’re making your own from scratch, try this:  Substitute 3/8 c. almond meal (extremely finely ground almonds) for the same amount of flour.  This will add some subtle texture and flavor that really complement the apricots. 

Recipe Submitted By

Rebecca Jo Dakota, Albuquerque, NM
Fresh Apricot Pie

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