Summer Pie
Jun. 28th, 2020 07:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Apricot Pie.
double pie crust (I used this one with half butter and half lard; this recipe's crust called for "1 cup butter-flavored shortening", which just no.
1 cup white sugar
1/4 cup white flour
1/4 tsp cinnamon (I used 1/4 tsp each true and cassia)
1 tsp lemon juice
5 cups fresh apricots, pitted and quartered
1 tsp sugar for sprinkling
Roll out bottom pie crust and place carefully in a pie plate. Roll out top crust and set aside.
Mix the sugar, flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot mixture over the pie crust and top with the reserved crust. Crimp together the crusts with a fork, cut away the excess, and cut slits into the pie to allow steam to escape. Cover the edges of the crust with strips of aluminum foil to prevent burning.
Bake on the center rack at 425 for 35-45 minutes, until the pie is browned and the filling is bubbling and thickened. Remove to a rack to cool and sprinkle top with 1 tsp sugar.
What worked: This was delicious - still warm when served, did not scramble (much) when served, and tasted like summer. There was a hint of cinnamon but mainly, it was apricots. The filling was a bit runny but not soup. (No soggy bottom either.)
What didn't: I baked it for 50 minutes, with sugar sprinkled over for the last 10. It needed the pie shield underneath as it burbled and leaked over the side a bit.
Will I make it again? Perhaps not this year, but during apricot season - oh yes.
double pie crust (I used this one with half butter and half lard; this recipe's crust called for "1 cup butter-flavored shortening", which just no.
1 cup white sugar
1/4 cup white flour
1/4 tsp cinnamon (I used 1/4 tsp each true and cassia)
1 tsp lemon juice
5 cups fresh apricots, pitted and quartered
1 tsp sugar for sprinkling
Roll out bottom pie crust and place carefully in a pie plate. Roll out top crust and set aside.
Mix the sugar, flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot mixture over the pie crust and top with the reserved crust. Crimp together the crusts with a fork, cut away the excess, and cut slits into the pie to allow steam to escape. Cover the edges of the crust with strips of aluminum foil to prevent burning.
Bake on the center rack at 425 for 35-45 minutes, until the pie is browned and the filling is bubbling and thickened. Remove to a rack to cool and sprinkle top with 1 tsp sugar.
What worked: This was delicious - still warm when served, did not scramble (much) when served, and tasted like summer. There was a hint of cinnamon but mainly, it was apricots. The filling was a bit runny but not soup. (No soggy bottom either.)
What didn't: I baked it for 50 minutes, with sugar sprinkled over for the last 10. It needed the pie shield underneath as it burbled and leaked over the side a bit.
Will I make it again? Perhaps not this year, but during apricot season - oh yes.
