what's the best way to make an apricot pie?

Answer 1

Ruth Reichl Apricot Pie

Ruth Reichl, the celebrated food writer and editor in chief of Gourmet magazine, is a regular Greenmarket shopper. She says that this recipe works very well with mushy apricots, too ripe for easy eating, as well as with underripe apricots, which will require more sugar. (You can also use peaches: quarter them after pitting.) Serve some whipped cream or ice cream on top.

1 stick (1/4 pound) unsalted butter
3/4 cup light brown sugar (more if using underripe fruit)
3/4 cup all-purpose flour
1/2 teaspoon grated nutmeg
2 1/2 to 3 pounds apricots, peeled, halved, and pitted
1 prepared piecrust

Preheat the oven to 450 degrees F.

In a small saucepan over medium heat, melt the butter. Stir in the brown sugar. When melted, remove from the heat. Stir in the flour and nutmeg.

Pile the apricots into the prepared piecrust. Spread the butter mixture on top, patting it all the way to the edges.

Bake the pie in the bottom third of the oven for 10 minutes. Reduce the temperature to 350 degrees F. and bake 45 to 50 minutes longer, until the topping is golden brown and the apricots are very tender. Cover loosely with foil if the top is getting too brown. Let cool on a rack.

Answer 2

Fresh Apricot Pie
Apricot pie recipe is made with fresh apricots, butter, nutmeg, and sugar, along with other ingredients.
INGREDIENTS:
1 cup sugar
3 tablespoons flour
1/4 teaspoon nutmeg
pastry for double crust 9-inch pie
3 cups fresh apricot halves
1 tablespoon lemon juice
1 tablespoon butter, cut in small pieces
PREPARATION:
Line a 9-inch pie pan with half of the pie crust. Combine sugar, flour, and nutmeg. Fill pie crust with apricot halves and sprinkle with sugar mixture. Sprinkle lemon juice over all then dot with the butter.

Cover with top crust, trim and flute edges and make several small slits in top to vent. Bake at 425

Answer 3

Apricot Pie

Filling:

1 pound dried apricots
1 stick butter
1 cup sugar
3 cups of water
2 tablespoons cornstarch

In a sauce pan, add apricots, butter, sugar and water... bring this mixture to a hard boil.. and then turn down heat and simmer until apricots are soft. When apricots are done, mix the 2 tablespoons of cornstarch in about 1/4 cup of COLD water...mix this well, add to apricot mixture and stir contstantly until mixture thickens... it will appear milky at first, but will cear as it cooks. Once mixture thickens to the consistency of jam, remove from heat and set aside.

Crust:

Honestly... use the ones in the refrigerated section... Pillsbury makes a great one.

Unroll one crust and place in on your pie pan, lightly press into dish, mold it lightly to fit pan, trim edges with a paring knife. Pour in apricot mixture and dot with about 5 or six pats of butter. Place the second sheet of pie dough on top and trim the edges. Use a fork to compress the edges of the shells together, you can dip your finger in some water and dampen the bottom crust edge before placing top crust on to make it stick better before crimping with a fork. Now, make 3 or 4 slits in the top of the pie in a circular pattern to allow the pie to vent steam while baking. Last but not least, melt about 2 tablespoons of butter in the microwave and add about 2 tablespoons of sugar and use a pastry brush to coat top of pie.

Place pie pan on cookie sheet in pre heated over at 375 for about 40 to 45 minutes. Let pie cool completely before serving.

Answer 4

Cobbler recipe on Jiffy Baking Mix box is terrific. It's not pie, but it's easier.

Answer 5

apricots and crust.