I had recollections of my brief dry yard experience this week. One of our clients gave us a box of just-picked apricots. I've been cutting and processing the orange fruit all week now. Earlier in the week I made 24 jars of apricot jam. Today I baked an apricot pie and made pie filling for the freezer. I had a small bowl of apricots left over which I gave to my next-door neighbor. I'm tired of looking at apricots right now!
Apricot pies are rather easy, don't require many ingredients. But don't let the simplicity fool you, they are so good. A little tart, a little sweet and really good with a scoop of vanilla ice cream!
Fresh Apricot Pie
Pastry for 2-crust pie
5 1/2 cups sliced fresh apricots (about 2 pounds)
1 cup sugar
1/2 cup flour
1 tablespoon lemon juice (optional)
2 tablespoons unsalted butter, cut into small pieces
Preheat oven to 375 degrees.
Line pie plate with pie dough.
In a large bowl, combine apricots, sugar and flour (and lemon juice, if using); toss gently then spoon into crust and dot with butter.
Cover with top pie dough, seal, crimp edges and make slits in crust.
Place pie on foil-lined baking sheet and bake 50 to 60 minutes, or until crust is golden and juices are bubbling.
Tip: For added flavor, sprinkle cinnamon-sugar over the pie crust just before baking.
|I keep a container of cinnamon sugar in my pantry at all times. Sprinkling over a pie crust is just one of its uses!|
When making fruit pies I often make an extra batch or two of filling to freeze. I already have a mess in the kitchen so it just involves a little more cutting. The reward is going to the freezer in the middle of winter, getting the pie filling and baking a fresh fruit pie!
To do so I put the fruit filling in a freezer ziploc bag, getting as much air out as possible (a Food Saver works great for this, too!) This is when I usually use lemon juice as it helps to keep the fruit from browning. I then arrange in a pie pan (the same size you will use to bake the pie in) and freeze. Once frozen, I remove the pie pan and stack the pie filling "discs" in the freezer. When I'm ready to bake a pie I insert the frozen pie disc into the prepared pie dough. Because they are frozen it may take a little longer for the pie to bake.
I'm linking up at Foodie Friday!