Best Ever Apricot Pie Recipe

From Dorothy McNett's Recipe Book.

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Best Ever Apricot Pie

From Dorothy McNett's Recipe Book at Made only the best with Blenheim apricots from San Benito County!

2 cups all-purpose unbleached organic flour
1/2 teaspoon fine sea salt
few grindings of white pepper (or try a pinch of Zip)
2/3 cups plus 2 tablespoons real butter
1/2 cup ice cold water

4 to 5 cups fresh apricot slices
3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1-2 tablespoons butter

Preheat oven to 450 degrees. In food processor, combine flour, salt and pepper to blend. Add the butter and process just until the butter is cut into small lumps. Add the water and process just until the dough wants to form a ball. Divide in two parts, one slightly larger than the other. On a floured pastry cloth, roll out the larger piece and fit it into a glass or ceramic pie dish. In large bowl, combine the apricots, sugar, flour, salt, and spices. Pile into the pie dish, dot with the butter, and then roll out the second part of dough, and place it over the top, sealing the edges with a little water between the layers. Brush with milk or cream and sprinkle on a little sugar. Place in microwave on high for 10 minutes. Then transfer to your hot oven, REDUCE THE HEAT to 375 degrees and bake for 20-30 minutes, or until crust is browned. Allow to cool down about 1/2 hour before serving.

Recipe created 1995-07-04.

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