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Nutritional Guidelines (per serving) | |
---|---|
465 | Calories |
29g | Fat |
49g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 465 |
% Daily Value* | |
Total Fat 29g | 38% |
Saturated Fat 17g | 83% |
Cholesterol 93mg | 31% |
Sodium 368mg | 16% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 3g | 11% |
Protein 4g | |
Calcium 70mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This delicious, fresh apricot pie recipe is made with a filling of fresh apricot halves and a touch of nutmeg and lemon juice.
We included our favorite all-butter pastry recipe, but feel free to use a favorite recipe or use ready made pie pastry. ​If you want to be creative, cut dough strips to make a lattice crust or cover the filling with cut-out stars or circles.Â
Ingredients
- For the Pastry:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 8 ounces butter (cold, cut into small pieces, and chilled)
- 8 to 12 tablespoons water (ice water)
- For the Filling:
- 1 cup sugar
- 3 tablespoons flour
- 1/4 teaspoon nutmeg
- 3 cups apricot halves (fresh and peeled)
- 1 tablespoon lemon juice
- 1 tablespoon butter (cut into small pieces)
- For the Egg Wash:
- 1 egg yolk
- 1 tablespoon milk (or light cream)
Steps to Make It
Pastry
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Combine the 2 1/2 cups of flour, 1/2 teaspoon of salt, and 2 teaspoons of sugar in a large bowl. Whisk to blend thoroughly.
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Add the 8 ounces of chilled cut-up butter and work it into the flour mixture with a pastry blender or fingers until crumbly with some pieces of butter about the size of peas.Â
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Add about 5 tablespoons of the ice water (make sure there isn't any ice in it) and stir gently to mix. Continue adding ice water, a teaspoon or so at a time, until the mixture begins to clump together.Â
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Turn it out onto a floured surface and press the dough until it begins to hold together. Knead a few times and divide it into two flattened discs. Wrap each disc in plastic wrap and refrigerate for about 45 minutes.
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Take a disc out of the refrigerator and roll out on a floured surface. Place a sheet of wax paper or parchment over the dough to make rolling easier. Roll it out to make a circle about 11 to 12 inches in diameter. Fit the pastry into the pie plate and refrigerate until you are ready to fill the pie.
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Heat the oven to 425 F / 220 C.
Filling
-
Combine 1 cup of sugar, 3 tablespoons of flour, and 1/4 teaspoon of nutmeg in a small bowl. Fill the pie shell with the apricot halves and sprinkle with the sugar and flour mixture.
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Sprinkle 1 tablespoon of lemon juice over all and then dot with the 1 tablespoon of butter.
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Roll out the remaining disc of dough and place it over the filled pie. Trim and flute edges.
Egg Wash
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Combine the 1 egg yolk and 1 tablespoon of milk in a small bowl. Stir to blend.
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Brush egg wash lightly over the top crust.
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Make small slits to vent and allow steam to escape.
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Bake the pie in the preheated oven for 25 to 35 minutes.
Recipe Variations
- Use 3 cups of sliced peaches or nectarines instead of apricots.
- Add 1 cup of fresh blueberries to the apricot filling.