Delicious Apricot Pie

The fruit season is always a good excuse to start baking pies and the Apricot Pie is an excellent option to try on.

No doubt, there are so many different ways to make an excellent  pie crust, amazing recipes from all over the world and so many tips in how to get the most of your pie. In any case, we don’t have tips or recipes from different places to present you in this post. We just have a delicious and elegant recipe of crust pie for which we guarantee that it will taste amazing. The ingredients listed bellow are enough to make a larger pie (20cm diameter) and 4 smaller ones (5 cm).


Ingredients for Apricot Pie:

For the crust:

  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 2 tbsp sugar
  • 225g butter (cut into small cubes and kept in freezer for 15 minutes)
  • 6 to 8 tbsp ice water (no ice cubes in it)

For the filling:

  • 1/3 cup all purpose flour
  • 1 cup sugar
  • 1/4 cup butter
  • 1 tbsp cornstarch (optional, but it helps absorbing the moist in the filling)
  • 15-20 apricots, cut into slices
How to make the Apricot Pie:

  • Mix the flour, sugar and salt in a food processor, by pulsing few times. Start adding the butter: first add half of it, pulse about 10 times, then add the rest of the butter. Keep pulsing, until the pieces of butter are maximum 1 cm large.
  • Add the water, 1-2 tbsp at a time, pulsing few times after each addition. Stop when the dough is barely holding together (you can figure this out by pressing little amount of dough between your fingers and if it holds, then it is ok).
  • Place the dough on a clean, dry, flat surface, make a mound and start pressing it with your palm a few times. Divide the dough into two and make equally sized disks. Sprinkle them with flour, cover them with plastic wrap and then put them into refrigerator for about 1 hour. The two disks will be the bottom and top of your pie. Since we will not gonna have a full topped pie, the leftovers can be used for the smaller pies.
  • At this point, while the dough cools in the refrigerator, you can start working on the pie filling. In a food processor, mix flour, sugar, cornstarch and butter into crumbs.
  • Next step: remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes. After that, take one disk and roll it out with a rolling pin, until it gets about 3-4 mm thin. Use a pie pan (we use removable bottom one) of about 20cm. Grease it with oil or butter and place the dough inside it. Make sure the dough is filling the whole bottom of the pan.
  • Start adding the filling into the pan. First add a layer of crumbs, then add a layer of apricot slices. Depending of the height of your pan, in the same way, you can add more layers, for us it was enough room only for one layer of each.
  • For the top, we decided to go with a lattice pattern (watch here a small youtube video describing the process). After the stripes making the top are placed, cut the surplus of dough on the sides, so that it looks nicely on the edges of the pan. The stripes needs to be fixed well on the sides. Sprinkle the top with some sanding sugar.
  • Preheat oven at about 175 degrees C and bake your pie for about 45 minutes, or until the crust gets a nice golden colour.
  • Finally your Apricot Pie is ready. Wait until the pie is totally cool down before you dive in.

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