Fresh Double Crust Apricot Pie Recipe

Pastry

1. Combine the 2 1/2 cups of flour, salt, and 2 teaspoons of sugar in a large bowl. Whisk to blend thoroughly.
2. 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. 
3. 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. 

1. 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.
2. 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.
3. Heat the oven to 425 F (220 C/Gas 7).

Filling

1. Combine 1 cup of sugar, 3 tablespoons of flour, and nutmeg in a small bowl. Fill the pie shell with the apricot halves and sprinkle with the sugar and flour mixture.
2. Sprinkle lemon juice over all and then dot with the 1 tablespoon of butter.
3. Roll out the remaining disc of dough and place it over the filled pie. Trim and flute edges.

Egg Wash

1. Combine the egg yolk and milk in a small bowl. Stir to blend.
2. Brush lightly over the top crust. Make small slits to vent and allow steam to escape.
3. Bake the pie in the preheated oven for 25 to 35 minutes.

Tips and Variations

Use 3 cups of sliced peaches or nectarines instead of apricots.

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