DIY Fresh Apricot Pie
It's summer and we're enjoying the fruits and veggies from the local Farmer's Market. We live in the foothills of the Sierras but about 45 minutes west of us the altitude is lower and it's much warmer there. We're lucky enough to have wonderful fruits and veggies that are organically grown from the local farmers. This is a weekly must do for me!
Here's another pie recipe that is awesome! It's not too sweet or too tart, just the sweetness we love. And the crust is always fabulous...so flaky and buttery even though I always use almond oil instead of butter. I put this recipe together after reading many recipes. This is my version of a delicious apricot pie!
SERVES: 8-10 depending on size of piece
PREP TIME: 30 minutes
COOK TIME: 35-40 minutes
INGREDIENTS:
For the filling:
2 1/2 pounds of fresh apricots
1 t lemon
1/4 C sugar
1/2 C brown sugar
5 tablespoons cornstarch
1/4 t cinnamon
3/4 t dried ginger
For the pie crust:
1 1/4 cups flour
1/2 teaspoon salt
2 tablespoons COLD water
1/3 cup walnut oil
Milk for brushing on top of the crust to give it a shine
PREPARATION:
1. For the crust, mix the flour and salt together. Add the walnut oil and mix with a fork. Sprinkle 2 tablespoons of COLD water over the mixture and mix together with a fork. Form into a ball and roll between 2 sheets of wax paper with a rolling pin, forming a circle. Roll it thin to cover the bottom and sides of your pie plate. This makes enough for the bottom of a 9" pie plate. Make another batch for the lattice work topping. Spray the pie plate with cooking spray. Remove the bottom layer of wax paper and, keeping the wax paper on the top layer, place the crust into the 9" pie plate and press down flat. It should just fit inside. Remove air pockets by poking the dough with a fork. Place the crust in the refrigerator while you make the filling. Place the second circle of dough in the refrigerator keeping the wax paper on the top and bottom.
2. Wash and dry the apricots and cut into either 4 or 6 slices depending on the size of the apricot. Place in a large bowl.
3. Meanwhile, mix the sugars, cinnamon, ginger and cornstarch together in a small bowl. Pour over the apricots then add the lemon juice. Thoroughly mix all of the ingredients and place inside the bottom pie crust.
4. Preheat oven to 425*F. Take the remaining rolled out pie crust and cut it into 1/2" strips for the lattice work top. Add one strip at a time and make sure it attaches to the bottom layer of crust. Add the second layer of crust perpendicular to the first layer.
5. Brush the top with milk and place in the preheated oven for 35-40 minutes. The pie is done when the crust turns light brown. Cool on a rack.
Bon appetit,
Tom and Anita
DIY Fresh Apricot Pie
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