why make this recipe
Classic Apricot Pie with a Flaky Butter Crust is a delightful dessert perfect for any occasion. The sweetness of the apricots combined with the rich, buttery crust creates a comforting and satisfying treat. This pie is not only delicious, but it is also a wonderful way to showcase fresh apricots during the summer months. Whether you are baking for a family gathering or just a quiet night at home, this pie is sure to impress.
how to make Classic Apricot Pie with a Flaky Butter Crust
Ingredients:
- 2 cups fresh apricots, pitted and sliced
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces
- 1 recipe for a flaky butter pie crust (homemade or store-bought)
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (for topping)
Directions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix the sliced apricots with sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat the apricots.
- Roll out half of the pie crust and fit it into a 9-inch pie pan. Trim any excess crust hanging over the edges.
- Pour the apricot mixture into the pie crust. Dot the filling with small pieces of butter.
- Roll out the second half of the pie crust and place it over the apricot filling. Seal the edges by crimping them together.
- Make several small slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg and sprinkle with a bit of sugar.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for at least 30 minutes before serving.
how to serve Classic Apricot Pie with a Flaky Butter Crust
Serve the pie warm or at room temperature. It tastes great on its own, but you can also add a scoop of vanilla ice cream or a dollop of whipped cream on top for extra flavor. Pair it with a cup of coffee or tea for a perfect dessert experience.
how to store Classic Apricot Pie with a Flaky Butter Crust
Store any leftover pie in the refrigerator. Cover it with plastic wrap or foil to keep it fresh. This pie can last about 3-4 days in the fridge. If you want to keep it longer, consider freezing slices of the pie. Wrap each slice in plastic wrap and then in foil. It can stay in the freezer for about 2-3 months.
tips to make Classic Apricot Pie with a Flaky Butter Crust
- Use fresh, ripe apricots for the best flavor. If you can’t find fresh apricots, you can use canned apricots in a pinch, but be sure to drain them well.
- Chill the pie crust before rolling it out. This helps to create a flaky texture.
- Don’t overfill the pie as the fruit will release juice while baking, which can make the crust soggy.
- Let the pie cool before cutting it. This helps the filling set up nicely.
variation
For a twist on the classic recipe, try mixing in some blueberries or strawberries with the apricots. This combination adds extra flavor and makes the pie even more colorful. You can also add a sprinkle of cinnamon or nutmeg to the apricot filling for a warm spice note.
FAQs
Q: Can I use frozen apricots for this recipe?
A: Yes, you can use frozen apricots. Just make sure to thaw and drain them well to avoid excess moisture in the pie.
Q: Can I make this pie ahead of time?
A: Absolutely! You can make the pie a day in advance and store it in the refrigerator until you’re ready to serve.
Q: What should I do if my pie crust is too crumbly?
A: If your pie crust is crumbly, it might be due to not enough moisture. Try adding a tablespoon of cold water and knead it gently until it comes together.
Classic Apricot Pie with a Flaky Butter Crust
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix the sliced apricots with sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat the apricots.
- Roll out half of the pie crust and fit it into a 9-inch pie pan. Trim any excess crust hanging over the edges.
- Pour the apricot mixture into the pie crust, and dot the filling with small pieces of butter.
- Roll out the second half of the pie crust and place it over the apricot filling. Seal the edges by crimping them together.
- Make several small slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg and sprinkle with sugar.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for at least 30 minutes before serving.