Friday, August 7, 2009

Fresh Apricot Pie

I am visiting family "up on the farm"--literally. My girls think they are in heaven feeding the horses, chickens and dogs every day. They also LOVE checking the garden each morning to see what is ready to pick. Aside from the countless zucchini, squash, tomatoes and berries they gather each morning, they also bring in a basket FULL of fresh apricots. My SIL's apricot tree literally has thousands of apricots on it--it is quite the sight to behold. I was excited to use them in a new recipe this week. I never, ever, make fruit pies because "if it's not chocolate, it's not dessert" (according to my husband) which means that I end up eating the whole thing by myself. But since we are here with lots of family around, this was the best time to make pie. I cheated and bought the frozen pie crusts and then just added the following filling:

Fresh Apricot Pie
(courtesy of )

4 cups sliced fresh apricots
1 cup sugar
1/3 cup all-purpose flour
Pinch ground nutmeg
1 tablespoon lemon juice
1 Pastry for double-crust pie (9 inches)
Additional sugar

In a bowl, toss apricots, sugar, flour and nutmeg.
Sprinkle with lemon juice; mix well.
Line a 9-in. pie plate with bottom crust; add filling.
Roll out remaining pastry to make a lattice crust. Place over filling; seal and flute edges.
Brush with milk and sprinkle with sugar.
Cover edges of pastry loosely with foil.
Bake at 375 degrees F for 45-55 minutes or until golden brown.

Of course, this is great a la mode (but can also be eaten for breakfast, as my BIL can testify!)