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
-
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.
-
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.
-
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.
