Delicious Apricot Pie Recipe

Please note that these are recipes we have purchased or had sent to us. We have tried some but obviously not all of them, so please do your own due diligence before trying them to see that they are safe to eat, and we can’t promise the methods used to create the recipe are safe or complete so you follow them at your own risk.

We’ve already looked at how to make a plum pie (browse through the dessert category to find that if you want to see it) so today we are going to look at something slightly different, and apricot pie. Technically the plum and the apricot are in the same genus (Prunus) but they are quite different in taste, I find the apricot to be slightly sweeter and lighter than a plum so the pie below would probably be my choice out of the two.

Ingredients:

What you need to do:

The instructions for this are going to be slightly different to the plum one, but the overall process is very similar.

We need to start with the only bit that really differs from the other recipe, and that is with the pie crust base. In this recipe they recommend you line your 9 inch pie dish with aluminum foil which extends about 6 inches past the lip of the dish, then place all of your pie crust into that in a pile, wrap the foil over it and freeze it overnight. Of course if you have purchased frozen readymade pie crust rather than making your own then I think this step is unnecessary!

The next day start by taking the pie crust out as you need it at room temperature to work with. Then begin cooking the tapioca so it is ready for when you need it (follow the instructions on your packet to make sure you do it right). Then place all of the apricot slices you have into a large mixing bowl (or cut the apricots into slices and add them if you haven’t done that already!), add the lemon juice and lightly toss the slices so they get a coating of the lemon juice.

Take another mixing bowl and add in the brown sugar, white sugar and the salt and give that a good mix up together, then add in the tapioca too and mix that in, finally add in the apricot slices and gently mix them in to get them coated in the mixture. Ideally you want to be gentle with the apricot slices so they don’t turn into a mushy paste so the pie has a nice texture!

Let that mixture stand for 15 minutes to settle down and while it is doing that then grab your pie crust. Make sure it is at room temperature so you can work it properly, then flour an appropriate surface and roll out half the crust into an 11 inch circle. Place that gently into the pie dish (the dish should no longer have aluminum foil in it, but you could grease the dish with butter if you want to make it easier to get the pie out afterwards) and make sure you form it around the base of the dish so it fits snugly.

Now take the filling you made and start to layer it into the pie crust, I would recommend you layer the apricot slices into the crust and then top with the rest of the mixture, just to make sure you have a nice even distribution of the slices, and add some butter to the top of the mixture before you close the pie up. Then roll out the other half of your pie crust into a smaller, 10 inch diameter circle and place that over the top of the pie and make sure you seal the edges together by crimping them.

Cut off any excess crust and tidy it all up so it looks neat, cut some slits into the top to release steam, and then you might want to add more crust from the excess to decorate the top with leaves or other ornamentation, and you may also want to brush a beaten egg into the top of the crust too as I find that helps to give it color and some extra taste.

Preheat an oven to 425 degrees, pop this in for about 40 – 50 minutes until it is piping hot and nicely golden brown and you have a yummy pie to enjoy.

Voila!

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