todd & anna's fresh apricot pie |
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When 'cots are in season, make this pie. We are lucky and can walk to a local orchard for our fresh apricots.
Fresh and warm from the oven and very juicy, topped with whipped cream or vanilla ice cream and eaten outside on a cool summer evening. Life should always be this good.
Fresh and warm from the oven and very juicy, topped with whipped cream or vanilla ice cream and eaten outside on a cool summer evening. Life should always be this good.
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24-25 ripe apricots, washed, halved and pitted
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Two sets of the following:
1 cup of sugar 2T flour Juice of half a lemon (therefore, using a whole lemon) Todd's A+ Pie Crust (for the top and bottom) |
Put half of the cut apricots in an uncooked 9-inch pie crust. Combine 1cup of sugar and 2T flour. Pour over the apricots, and squeeze the juice of half the lemon over the mixture.
Put 2-3 dabs of butter over the fruit/flour/sugar/lemon juice mixture. Repeat with the remaining apricots. Put the second pie crust over the whole thing and close the pie.
Put the pie on a cookie sheet or jelly roll pan so that the juices won't go all over in the oven. Bake at 425 degrees for 25 minutes, and then at 350 degrees for 35-40 minutes.
Put 2-3 dabs of butter over the fruit/flour/sugar/lemon juice mixture. Repeat with the remaining apricots. Put the second pie crust over the whole thing and close the pie.
Put the pie on a cookie sheet or jelly roll pan so that the juices won't go all over in the oven. Bake at 425 degrees for 25 minutes, and then at 350 degrees for 35-40 minutes.
