Description
This Apricot Pie is a delightful summer dessert that combines tart, juicy apricots with a flaky homemade pie crust. Perfect for anyone looking to master a classic fruit pie, it features a buttery crust and a sweet-tart filling enhanced with lemon juice and vanilla or almond extract.
Ingredients
Scale
Filling
- 2 pounds sliced apricots
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- juice of 1/2 lemon
- 1/2 teaspoon vanilla or almond extract (optional)
Pie Crust
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 3/4 cup unsalted butter, cold and cut in pieces
- 1/4 cup shortening (butter flavor Crisco recommended)
- 1/4 cup ice water
Instructions
- Preheat the oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the pie.
- Make the crust dough: In a food processor, pulse together the flour and salt a few times. Add the cold chunks of butter and shortening, then pulse about 20 times until the mixture resembles coarse grains.
- Add ice water: Gradually add the ice water while pulsing the food processor until the dough just holds together when pinched between your fingers. Stop frequently to check the dough consistency, as you may not need all the water.
- Form and chill dough: Turn the dough onto a floured surface, gather it into a ball, and add a little more flour if it’s sticky. Cut the dough ball into two disks, wrap each in plastic wrap, and refrigerate for 2 hours or overnight.
- Prepare the filling: Toss the sliced apricots with sugar, cornstarch, and lemon juice to coat evenly.
- Roll out bottom crust: On a floured surface, roll out one dough disk to fit your pie plate. Transfer it carefully into the dish and trim any excess dough.
- Fill the crust: Spoon the apricot mixture evenly over the bottom crust, spreading it out gently.
- Roll out top crust: Roll out the second dough disk and place it over the filling. Seal the edges by pressing with the back of a fork to crimp the crusts together. Cut small slits in the top crust to allow steam to escape while baking.
- Bake the pie: Place the pie in the preheated oven and bake for about 45 minutes, or until the crust turns golden brown and the juices are bubbling.
- Cool and serve: Let the pie cool completely before slicing to allow the filling to set properly.
Notes
- Use ripe apricots for the sweetest flavor or add more sugar if your fruit is tart.
- Chilling the dough helps prevent shrinking and results in a flakier crust.
- Butter flavor Crisco adds flavor and flakiness, but you can substitute with all butter if preferred.
- Cut slits in the top crust to prevent it from bubbling over during baking.
- Let the pie cool completely before slicing to avoid a runny filling.
Nutrition
- Serving Size: 1 serving
- Calories: 416 kcal
- Sugar: 12 g
- Sodium: 430 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 2 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 46 mg
