Description
Sweet summer memories dance through this classic Apricot Pie, blending ripe fruit and buttery pastry into a delightful dessert. Warm slices invite you to savor each golden, tangy bite straight from grandma’s treasured recipe collection.
Ingredients
Scale
Main Ingredients:
Apricots:
- 5 cups fresh apricots, pitted and quartered
Flour:
- 2 1/2 cups all-purpose flour (for crust)
- 1/4 cup all-purpose flour (for filling)
Sugar and Sweeteners:
- 1 cup white sugar
- 1 teaspoon sugar for sprinkling (optional)
Crust and Seasoning Ingredients:
- 1 cup butter-flavored shortening
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 6 tablespoons water
Instructions
- Preheat the oven to thoroughly heat to 425°F (220°C), ensuring an optimal baking environment.
- In a spacious mixing bowl, combine flour and salt, creating a foundational dry mixture for the pie crust.
- Integrate butter-flavored shortening into the flour mixture, using a cutting motion until the texture resembles coarse, uneven crumbs.
- Slowly introduce water to the crumbly mixture, gently blending until the dough coheres into a unified mass. Partition the dough into two equal portions.
- Dust a clean work surface with flour and carefully roll out one dough portion to create a pie crust that perfectly fits a 9-inch pie plate. Delicately transfer the crust into the plate.
- Prepare the filling by whisking together sugar, flour, and cinnamon in a separate bowl. Gently fold in fresh apricots and a splash of lemon juice, ensuring each fruit piece is evenly coated with the sweet mixture.
- Transfer the apricot filling into the prepared pie crust, spreading it evenly across the bottom layer.
- Roll out the second dough portion and carefully drape it over the filled pie. Trim the excess edges and crimp them together to create a tight seal.
- Create strategic slits across the top crust to allow steam to escape during baking. Optional: Sprinkle a light dusting of sugar over the crust for added sweetness and golden color.
- Position the pie in the preheated oven and bake for 45-50 minutes, watching for a rich golden-brown crust and bubbling fruit filling.
- Remove from the oven and place on a wire rack, allowing the pie to cool and set before serving.
Notes
- Chill the shortening and butter before cutting into the flour to ensure a flakier, more tender crust that melts in your mouth.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free blend to make the pie accessible to those with dietary restrictions.
- Prevent over-browning by covering the pie edges with aluminum foil during the last 15-20 minutes of baking, which helps maintain a perfect golden color.
- Consider using fresh, ripe apricots at the peak of their season for the most vibrant, natural sweetness and optimal texture in the filling.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 23 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg