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  • Apricot Pie

    1 vote
    Apricot Pie
    Prep time:
    Cook time:
    Servings: 6
    by Vivien
    35 recipes
    		 >
    Dried apricots cooked in light syrup with lemon juice and lemon zest fill a double crust pie

    Ingredients

    • 2 6-oz. bags dried apricots (I used Mariani’s) or 2 cups dried apricots
    • 2 1/8 cups water
    • 2/3 cup granulated sugar
    • 2 ½ Tablespoons cake flour or 1 ½ tablespoons cornstarch.
    • 2 ½ Tablespoons fresh lemon juice
    • 1 teaspoon grated lemon zest
    • ¼ teaspoon salt
    • 2-3 tablespoons butter
    • 1/2 teaspoon sugar (for the crust)
    • Pastry for double-crust 9 inch pie

    Directions

    1. Place the apricots and water in a saucepan over medium-high heat and bring the water to a boil. Cook the apricots for about 10 minutes. Add sugar, lemon juice, and lemon zest and cook for another 5-7 minutes until the apricots are soft. Drain, reserving 1 cup of apricot juice. Set the apricots aside.
    2. In a small bowl, mix the flour or cornstarch with a tablespoon of the juice until smooth. Over low heat, return the reserved apricot juice to the pan, add salt, and the flour or cornstarch and stir frequently until thickened.
    3. Arrange the drained apricots in unbaked pie shell. Pour in thickened apricot juice. Dot with butter. Cover with the top crust. Slit top and flute edges. Sprinkle the top crust with sugar. Cover edges of the pie with foil or pie shield and preheat oven to 425 degrees.
    4. Bake at 425 degrees for 25 minutes and then take off the foil and continue baking for another 5 minutes until crust is brown.

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