Friday Pie-Day: Apricot Pie

Here’s one you don’t hear every day (which should change, because it was definitely a family favorite) – apricot pie! Dried apricots give this pie a unique flavor and make it easy to make any time of the year.

We made ours in August 2011 though. That year our pies of the month were more quirky. Incidentally, do you pronounce it “ape” or “app”?

The ingredients are fairly simple – the dried apricots were the only things we had to buy especially for this pie. (We made two pies, which is why we had two containers.)

The first step was cutting up all the apricots – I think we only cut them in fourths.

Then it’s time to re-hydrate the dried apricots. They get to cook in a pot full of water with some lemon juice, sugar, salt, and butter.

We also added a little cornstarch to thicken it up, and this was what it looked like after cooking and stirring on the stovetop for 20-30 minutes.

While that’s cooling, make the pie crust. Then fill it up with the filling.

Top with a lattice crust, brush it all with egg, and sprinkle it with sugar.

And it doesn’t have to cook as long in the oven since the filling is mostly cooked on the stove beforehand.

It was delicious! The flavor was so pungently apricotty

Ours cooled for about 3 hours, so it definitely had time to thicken up, and it sliced cleanly.

It was so good that my sister has requested this instead of cake for her birthday this year.

Apricot Pie (recipe no longer found on Cooks.com)

2 (9-inch) pie crusts

2 cups uncooked dried apricots

1½ cups water

1 cup sugar

½ tsp. salt

1 T. lemon juice

1 T. butter

2 tsp. cornstarch, optional

1. Preheat oven to 425. Prepare pie pastry and set aside. Cut dried apricots into pieces.
2. In medium saucepan, mix apricots with water, sugar, salt, lemon juice, and butter. Bring to a boil. Cook 5 minutes, stirring constantly.
3. Cool 5-10 minutes. Pour filling into pie pan. Top with a lattice crust.
4. Bake 30 minutes or until crust is done.