Diary of a Foodie

Apricot Pie

Diary of a Foodie: Season Two: Bloggers: Confessions of the Food-Obsessed

  • Active Time:25 min
  • Start to Finish:4 1/2 hr (includes chilling dough and cooling pie)
February 2008
  • Pastry dough
  • 2 lbs fresh apricots
  • 1 stick unsalted butter
  • 3/4 cup sugar
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon grated nutmeg
  • Preheat oven to 400ºF with rack in lower third.
  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively. Chill pie shell in freezer 15 minutes.
  • Meanwhile, pull apricots (with skins) apart into halves, discarding pits. Melt butter in a small heavy saucepan over medium heat, then stir in sugar, flour, and nutmeg and remove from heat. Cool mixture until firm enough to crumble, 10 to 15 minutes.
  • Put apricots in pie shell and crumble butter mixture over them. Bake pie, with a foil-lined baking pan on rack below it (to catch drips), 10 minutes.
  • Reduce oven temperature to 350ºF and continue to bake until top is golden, 50 minutes to 1 hour more.
  • Cool pie to warm or room temperature on a rack.
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