Jolee's Kitchen
We're back this week with a simple and delicious apricot pie recipe, perfect for a warm summer night and paired wonderfully with Pinot Gris or Viognier! Enjoy.
|
|
|
|
_____________________________________________________________________
Apricot Pie
|
INGREDIENTS
- 2 1/2 lbs fresh ripe apricots, pitted and sliced into 1/2″ thick slices
- 1 tbsp lemon juice
- 1/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp cinnamon
- 1/8 tsp salt
- 1 egg whisked together with 1 tbsp cold water
- Make or purchase 2 pie crusts
|
|
|
|
|
|
- Preheat Oven to 425˚F.
- Transfer the 1st dough to a 9inch pie plate
- Stir together the dry ingredients in a small bowl: 1/4 cup sugar, 2 tbsp flour, 1 tsp cinnamon and 1/8 tsp salt.
- Pit apricots and slice into 1/2″ thick slices and place them in a large mixing bowl. Drizzle with 1 tbsp lemon juice and gently stir. Sprinkle the sugar/flour/cinnamon mixture over the sliced apricots and toss gently to combine
- Transfer prepared apricot filling into the bottom of your pie pan that is lined with pastry dough.
- Use the 2nd pie dough to cover and crimp the edges.
- Beat together 1 egg with 1 tbsp cold water. Brush top and edges of pie generously with egg wash. Can sprinkle with cinnamon and sugar.
- Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch any drips.
- Reduce oven to 375˚F and bake an additional 30 min until your filling is bubbling. Loosely cover the top of the pie with foil if it is starting to brown too quickly.
- Hardest part – let rest for about 2 hrs before cutting. – serve with vanilla bean ice cream.
|
|
