If you blink, you’ll miss apricot season. Which is a gosh darn shame because I just hear the word apricots and my mouth starts watering. Ooooh, do it again. Apricot, apricot, apricot!
My favorite apricot recipe to date is Apricot Peach Pie. The tart, apricot flavor is to die for and makes the entire house smell like a dream. I literally cannot walk by fresh apricots at the farmer’s market or grocery store without picking up a few to make this pie. Plus, the peaches add that perfect juicy sweetness that makes this pie just too much. When it comes out of the oven, I. Can’t. Even.
I always hoard a few pieces because not only is this pie delicious when still slightly warm from the oven (with some vanilla ice cream? YES PLEASE), but it is amazing as breakfast the next morning. Fruit is a breakfast food, right? Just call it fruit tart instead of pie. It’s fine. I’ll look the other way.
It had never crossed my mind to make apricots into pie until I read this post on Not Without Salt, which is beautiful and inspired my recipe. Below is my version with the addition of peaches and my grandma’s pie crust recipe which is, in my humble opinion, the best in the world. It makes enough for three crusts (if you like pie without a top crust) or two pies (one with a top crust and one without). The good news – you can freeze the raw dough if you only plan to make one pie.
But let’s face it, one pie isn’t going to be enough. Better make a double batch.
This pie combines the sweetness of peaches and the tart tang of apricots for a perfect dessert.
- 2 1/2 pounds apricots and peaches
- 1 cup sugar (more if using all apricots)
- 3 tablespoons flour
- 1 tablespoon lemon juice
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla
- 1 tablespoon butter
- 3 cups flour
- 3 heaping tablespoons shortening
- 1 egg
- 1 tablespoon vinegar
- 3/4 cup cold water
- Pit apricots and peaches and cut into halves/quarters (depending on size of fruit and how rustic you want the pie to be). Sprinkle with sugar and put into fridge for juices to develop while you make the crust.
- Beat together egg and vinegar for crust. Add to this the 3 cups of flour, shortening, and vinegar. Use hands to knead together, then slowly add in water until dough forms.
- Split the dough into three balls - two of equal size and one slightly smaller. Wrap one of the bigger balls in plastic or foil and refrigerate or freeze to use for another pie. Roll the other large ball into a thin crust to create the bottom of the pie. Lay into pie plate.
- Retrieve the fruit from fridge and add flour, nutmeg, lemon juice, and vanilla. Stir to combine and pour into pie plate.
- Dot with cut up butter.
- Roll the smaller pie crust thin and place over top of fruit. Crimp edges to seal and cut slits to allow steam to escape.
- Bake at 400 degrees for 60-90 minutes, until crust is golden and juices are syrupy.
- Allow to cool before serving.
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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.