Apricot Pie
User Reviews
3.4
Apricot Pie
Description
The Apricot Pie recipe features a filling made from fresh apricots, sweetened and thickened with sugar and cornstarch, with optional lemon juice to balance the tartness. The pie crust is a traditional two-crust dough crafted from flour, salt, cold butter, shortening, and ice water, which is pulsed together until grainy before being chilled. This preparation method results in a crust that bakes crisp and flaky, providing a pleasant contrast to the tender fruit filling. The apricots are prepared by slicing and mixing with the thickening agents before fitting into the crust-lined pie dish. The top crust is rolled out, placed over the filling, and the edges sealed before baking. The moderate oven temperature of 375°F helps achieve an evenly baked pie with a set filling and a golden crust. This pie showcases the natural flavor and juiciness of apricots in a familiar pie structure that can be served as a dessert or sweet treat.
Ingredients
- 2 pounds apricot or enough to fill your pie dish with a heaping pile, sliced
- 1 Tbsp sugar if your apricots are under ripe or tart, add more to taste
- 1 Tbsp cornstarch
- lemon leave out if your apricots are very tart, juice of half
- 1/2 tsp vanilla extract optional, or almond extract
two crust pie dough
- 2 1/2 cups all-purpose flour plus more for rolling
- 1 tsp salt
- 3/4 cup butter unsalted, cold and cut in pieces
- 1/4 cup shortening I used butter flavor Crisco
- 1/4 cup water ice
Instructions
- Set oven to 375F.
- Start by making the crust. Pulse the flour and salt a few times in a food processor to combine. Add the cold chunks of butter and shortening to the bowl and pulse about 20 times until the mixture is grainy.
- Add the ice water, a little at a time, while continuing to pulse, until the dough just comes together when you pinch it between your fingers. Stop the machine to check it. NOTE: you may not need all of the water.
- Turn the dough out onto a floured surface and bring it together into a ball. Add a little more flour if the dough is too wet. Cut the ball in half, form two disks, and wrap each one in plastic. Refrigerate the dough for 2 hours (or overnight) before rolling it out.
- Toss the apricot slices with the sugar, cornstarch and lemon juice.
- Roll out one of the disks for the bottom crust and fit into your pie plate. Fill the crust with the apricots.
- Roll out the other disk to make the top crust and cover the fruit. Seal the edges with the back of a fork. Cut small slits in the center to allow the steam to escape during baking.
- Bake for about 45 minutes, or until the crust is just beginning to turn golden around the edges and the juices a bubbling.
- Let cool before cutting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 2g | 100% |
| Cholesterol | 46mg | 15% |
| Sodium | 430mg | 18% |
| Potassium | 345mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 2716IU | 54% |
| Vitamin C | 13mg | 14% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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