Old Fashion Fresh Apricot Pie
in Diana's Recipe Book
(total ratings: 3)
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I just received some beautiful fresh apricots from Harry and David mail order, and used them right away to make this delicious Fresh Apricot Pie.
This is a very easy pie to make, and doing the lattice top is fun and makes the pie look so pretty..............Dianas Desserts
2 lbs. fresh apricots, pitted and sliced
1 tsp. vanilla extract
2 Tbsp. apricot brandy*
1/2 tsp. ground cinnamon
1 cup granulated sugar
1/2 cup brown sugar, firmly packed
3 Tbsp. quick cooking tapioca
1/4 tsp. salt
2 refrigerated pie crusts
1 Tbsp. unsalted butter, cut up
Preheat oven to 450 degrees F. Combine first 3 ingredients in a large bowl. Combine both sugars, tapioca, cinnamon, and salt in another large bowl. Gently stir apricots into sugar mixture. Let stand 15 minutes, stirring occasionally. Roll out one pastry on a lightly floured work surface to a 1/8 inch thickness. Arrange in a 9-inch pie pan, letting pastry overhang edge. Spoon filling into pie shell and dot with butter. Roll out remaining pastry to a 1/8 inch thickness. Arrange on top of filling. Cut 2 slits in top to allow steam to escape. Seal and flute by pressing together with index finger and thumb, pressing down on rim of pie pan. Place pie on a cookie sheet and bake 10 minutes. Reduce oven temperature to 375 degrees F. Bake 40-45 minutes longer, until center is bubbly and crust is golden brown. Let cool completely on wire rack. Makes 8 servings.
*Note: You can substitute plain brandy for the apricot brandy in this recipe, or you can substitute 2 Tbsp. water for the brandy if you don't want to use alcohol.
Tip: I made a lattice top crust for this pie. You can make either a plain crust, or if desired, experiment with making a lattice top crust.
|Date: July 31, 2002|
This recipe is great! Our neighbour has an apricot tree that bears more fruit than he can consume so he gave us five kilos of the stuff.
I live in Tasmania, a southern offshore island off Australia and there is an undergrowth tree called leatherwood that grows in the temperate rainforest here. It produces the most fragrant honey and this pie is so wonderful when you substitute the sugar for this honey.
For whatever reason, recipes for good Apricot Pie are hard to come by. But this one is a keeper. It has those "secret" ingredients that put it at the top of the recipe pile. For my own personal taste I used 1/4 tsp. GROUND cinnamon and 1/4 tsp. freshly ground nutmeg. And, just because I love it so much I used Tyler Florence's sweeter pie crust that includes sugar, finely grated lemon zest and 1 egg yoke. The sweet/tart crust is a perfect match for your Apricot Pie or even peach/blueberry pie. Thank You again....Crystal
I've been making a pie a day for the entire year and this was my 22nd pie. Delicious! I probably could have used a few more apricots since the filling was a little thick, but it was great. Thank you!