Diary of a Foodie
Apricot Pie
Diary of a Foodie: Season Two: Bloggers: Confessions of the Food-Obsessed
Serves8
- Active Time:25 min
- Start to Finish:4 1/2 hr (includes chilling dough and cooling pie)
ADAPTED FROM COMFORT ME WITH APPLES BY RUTH REICHL
February 2008
- Pastry dough
- 2 lbs fresh apricots
- 1 stick unsalted butter
- 3/4 cup sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon grated nutmeg
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Preheat oven to 400ºF with rack in lower third.
-
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively. Chill pie shell in freezer 15 minutes.
-
Meanwhile, pull apricots (with skins) apart into halves, discarding pits. Melt butter in a small heavy saucepan over medium heat, then stir in sugar, flour, and nutmeg and remove from heat. Cool mixture until firm enough to crumble, 10 to 15 minutes.
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Put apricots in pie shell and crumble butter mixture over them. Bake pie, with a foil-lined baking pan on rack below it (to catch drips), 10 minutes.
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Reduce oven temperature to 350ºF and continue to bake until top is golden, 50 minutes to 1 hour more.
-
Cool pie to warm or room temperature on a rack.
- Keywords
- diary of a foodie,
- ruth reichl,
- dessert,
- baking,
- pastry
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