Description
Grandma’s secret apricot pie recipe blends sweet California fruit with a buttery, flaky crust. Delicate spices and a rustic charm make this dessert a perfect ending to any summer meal.
Ingredients
Scale
Main Ingredients:
- 2.5 cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
Sweeteners and Seasoning:
- 1 tablespoon sugar
- 1 teaspoon salt
Liquid Ingredient:
- 1/4 to 1/2 cup ice water
Instructions
- Create a delicate pie crust by blending flour, salt, and sugar in a mixing bowl.
- Incorporate chilled butter into the dry ingredients until the texture resembles coarse, crumbly particles.
- Introduce ice water gradually, mixing until the dough forms a cohesive mass.
- Separate the dough into two equal portions, encase in plastic wrap, and refrigerate for minimum 1 hour to enhance texture.
- Prepare the apricot filling by combining fresh apricots with sugars, cornstarch, lemon juice, vanilla, warming spices, and a pinch of salt.
- Allow the fruit mixture to macerate for 10 minutes, enabling flavors to meld and juices to develop.
- Heat the oven to 375°F (190°C) and position a rack in the lower third of the oven.
- Gently roll out the first chilled dough disk and carefully transfer to a 9-inch pie dish, ensuring even coverage.
- Pour the macerated apricot mixture into the prepared bottom crust, spreading evenly.
- Roll out the second dough disk and delicately drape over the fruit filling.
- Trim excess dough, crimp the edges decoratively, and create several strategic slits to allow steam escape.
- Brush the top crust with egg wash to achieve a golden, glossy finish.
- Bake for 50-60 minutes, rotating halfway through, until the crust turns a rich golden brown and the filling bubbles energetically.
- Remove from oven and let cool completely on a wire rack to allow filling to set properly before serving.
Notes
- Choose ripe, slightly soft apricots for the most intense, sweet flavor in your pie filling.
- Keep butter and water ice-cold when making the pie crust to ensure a flaky, tender texture that melts in your mouth.
- Let the filling sit for 10 minutes to allow the cornstarch to activate and thicken the juices, preventing a watery pie.
- For a gluten-free version, substitute regular flour with almond or gluten-free flour blend, maintaining the same measurements.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 240 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg