Traditional Apricot Pie
This recipe is a prairie tradition. When the BC fruit trucks roll into the prairies each week throughout the summer, laden with fresh in season fruit one province over, we celebrate the bounty.
Servings: 8
Ingredients
Ingredients for Filing
- 24 small apricots, pitted and halved
- 1-11/2 cups sugar, depending upon how tart fruit is
- 1/4 cup flour
- 2 - 3 tablespoons butter
Ingredients for Crust
- 2 discs of homemade pie crust*
- sparkling sugar (Demerara) and egg yolk for garnishing the crust
Instructions
Instructions for Filling
- 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
Instructions for Crust
- Pre-heat oven to 425 F
- Roll out bottom crust pie pastry; place in 9 inch pie plate, edges hanging over lip
- Roll out top crust pie pastry; and rest while filling bottom
Instructions for Filling the Pie
- Carefully fill pastry with apricot mixture; top with dabs of butter
- Carefully place top crust over fruit; edges hanging over lip of pan
- Gently roll edges of pastry together resting on edge of pie pan to form an ample ridge to crimp; crimp edges
Baking the Pie
- 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 F after first 15 minutes and bake for another hour until bubbly, golden, fragrant and completely irresistible
Notes
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,
*Pie Pastry Recipe is here.