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
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
- Preheat oven to 400°.
- Wash, dry, pit and halve the apricots. Place in large bowl, sprinkle with lemon juice and brandy (if using), and toss lightly.
- In a small bowl, mix the sugars, tapioca starch, nutmeg and salt. Lightly toss this with the apricots.
- 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.
- 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.
- 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.
