These fuzzy golden globes are now in season
Vanja loves a good fruit pie and I love Vanja, so this equation is rather straightforward.
But, who doesn’t love a good fruit pie? I have never met a person who has said, “I don’t care for pies.” Most people love them.
Yet, few people make them.
Their mothers don’t make them, either. I learned how to make a good pastry from my grade 7 home economics teacher, Judy O’Brian. (She became a close friend much later in life.) Once you know how to make a really good pastry, making a pie is one of the easiest desserts you will make. The pastry is key, and best made in advance.
For years, mom made me my pastry. I would have frozen discs of it in my deep freeze. I definitely knew how to make it, but it was never easy for me. I use my Thermomix to make pastry now and it is slick as slick.
I had mom over for a day a few years back, to to make a slide show of her hand made process with notes. I make a couple of batches at a time, freeze the pastry in pie crust disc sizes and thaw what I need. It enables pie making to be the pure joy it truly is.
When any fresh fruit is in season, the ultimate dessert is almost always a pie. I couldn’t wait for the case of apricots that I ordered to come in from British Columbia so I could immerse myself in apricots for a week. Eating them fresh is an absolute pleasure. The little ones have the most complex flavour, but I have yet to do a tasting of the newly available varietals, so I don’t know which is my favourite. These were very tart when baked. Usually, apricots are tart, but Vanja didn’t care for these at all. “There’s something wrong with those apricots.” was his mournful mantra as he eyed them longingly, wishing for the sweet meaty ones from home (the former Yugoslavia).
Sadly, he didn’t like the pie.
Ragan and I really enjoyed this Traditional Apricot Pie. It really was scrumptious. Yet, his disdain thwarted my plans for making a couple more for Winter, and freezing them. I was looking forward to that.
I am now going to investigate learning about local kinds of apricots and having a tasting. We gave 1/2 the case to mom, and made jam with the rest. Below, you will find the step-by-step photos for making this very simple-to-make and scrumptious traditional apricot pie.
No woman added a sparkly sugar to the crust of any pie when I was a child. No one had any sparkly sugar. I am addicted to the crystal sweet crunch it adds to the texture of each bite.
Not to mention how purdy a pie looks with a little glisten dusted over the crust.
Ah, summer… this is not a cool and refreshing summer sweet. It is a tradition and a taste memory etched into the very being of one that lives even 900 kilometers away from the closest apricot tree.
Traditional Apricot Pie
- 24 small apricots , pitted and halved
- 1 to 1 1/2 cups sugar , depending upon how tart the fruit is
- 1/4 cup flour
- 2 - 3 tablespoons butter
- 2 discs of homemade pie crust
- sparkling sugar and egg yolk for garnishing the crust
Pre-heat oven to 425 F
Cover bottom of oven with foil to catch any spill from the pie
Add sugar and flour to apricots, set aside for 30 minutes to macerate
Roll out bottom crust pie pastry; place in 9 inch pie plate, edges hanging over lip
Carefully fill pastry with apricot mixture; top with dabs of butter
Roll out top crust pie pastry; place carefully over fruit, edges hanging over lip
Gently roll edges of pastry together, up to rest on the lip of the dish; crimp edges
Brush top with beaten egg yolk; sprinkle liberally with sparkling sugar
Slash top pastry to allow steam to escape
Please in hot oven; turn heat to 350 after first 15 minutes and bake for another hour
Remember to watch the browning of the pastry as you may need to cover with foil 30 to 45 minutes into the baking process so that the pie doesn't continue to brown.