Monday, July 25, 2016

The Pies of Summer: Apricot Pie

Today is the 10th anniversary of JennyBakes (if you count my first actual baking post and not my introduction.) Happy blogiversary to me! That day was peaches, so this day will be apricots.

I have been waiting for apricot season ever since I saw this recipe in Ruth Reichl's My Kitchen Year: 136 Recipes that Saved My Life. It sounded amazing. I was in Oregon for a week starting on the 4th of July, and mentioned it to my Mom, but assumed that it was not yet time for apricots in Oregon. Instead I found out that she "has a guy" who "she can call" and "meet in a parking lot" for some types of fruit. And somehow their season started early, so that was the last week to order apricots. She ordered a big box, and I made this for my belated birthday dessert with my family.

I was surprised by the incredible tartness of this recipe. I suspect that unless the apricots you are using are just about to turn, they are so ripe and sweet, that this pie may be too tart for you! It was too tart for me. I ended up making another version where I left out the crust and just did fruit and topping, and that was a step better. I think I might try mixing apricots with other fruits.

But it also may be that the tartness is the thing, that you aren't sure at first but it's the taste that brings you back, that becomes summer to you. It's a clear favorite among Ruth Reichl's friends and family, so there must be something to it. Try it and report back!

Apricot Pie
(as seen in book above and
1 recipe pie dough (for a single crust pie)
2 pounds apricots (Jenny's note: I used 16!)
1 stick butter, melted
3/4 cup sugar
3/4 cup flour
fresh nutmeg

Roll out the pie dough, fit it into a 9 inch pie pan, crimp the edges and put it into the freezer for 15 minutes while you preheat the oven to 425 degrees.

Break the apricots apart with your fingers; do not peel them, but remove the pits.

Melt the butter.  Stir in the sugar (brown sugar is fine), then the flour.  Grate in a bit of nutmeg.
Put the apricots into the unbaked shell.  Cover them with the sugar mixture and put the pie on the bottom rack of your oven. After ten minutes turn the heat down to 375 and bake for 35 or 40 minutes more, until the top is crusty and golden. Transfer to a cake rack and cool before serving.

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