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.
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