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