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Apricot Pie ala Mode
From Dorothy McNett's recipes at www.dorothymcnett.com. Use local Blenheim apricots for the best flavor and texture! You can make your own ice cream, or use a good quality ready-made version. This method of baking the double crust pie helps to maintain a better bottom crust, less likely to become soggy from the fruit juices. You will need to use a glass or ceramic pie dish, not metal.
2 cups all purpose unbleached flour
Preheat oven to 425 degrees. In food processor with steel chopping blade in place, whirl the flour, salt and pepper to blend well. Cut the butter into 3-4 smaller pieces and process into the flour just to cut the butter into small pieces about the size of large peas. With motor running, pour in the cold water and pulse several times to make a nice ball of dough but do not overmix. Place the dough on a lightly floured pastry cloth and shape gently into a ball. Cut it into 2 portions, one a bit larger than the other. Roll out the larger piece to fit into the bottom of a 9 or 10 inch pie dish. Roll out the remaining portion and set aside. In batter bowl, combine apricot slices, zest, sugar, flour, cinnamon, nutmeg and salt and gently mix. Pile into bottom crust. Dot with butter. Arrange the top crust over, sealing with some of the juices and crimping the edges to seal. Make a few decorative slits in the top for steam vents. Brush the top surface with the egg glaze and sprinkle with a little sugar. Place in microwave oven for 10 minutes on high. Then transfer to your preheated oven. TURN THE OVEN DOWN TO 375 DEGREES, and bake 30-45 minutes, or until pie is nicely browned. Cool at least 1 hour before serving. Slice and arrange pieces on individual plates, dollop with ice cream and some of the wonderful Apricot Curd.
Recipe created 2011-06-27.