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Fresh Apricot Pie
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serves 8 |
- 2 lbs fresh apricots, halved and pitted
- 2 Tbs. apricot brandy
- 1/2 tsp.vanilla extract
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 3 Tbs. quick cooking tapioca
- 1/4 tsp. salt
- 2 refrigerated pie crusts
- 1 Tbs. unsalted butter, cut up
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Preheat oven to 450°F.
Combine first 3 ingredients in a bowl.
Combinesugars, tapioca and salt in another bowl.
Gently stir apricots into sugarmixture.
Let stand 15 minutes, stirring occasionally.
Roll out one pastryon a lightly floured work surface to a 1/8 inch thickness.
Arrange in a 9inch pie pan, letting pastry overhang edge.
Spoon filling into pie shell anddot with butter.
Roll out remaining pastry to a 1/8 inch thickness.
Arrangeon top of filling.
Cut 2 slits in top to allow steam to escape.
Seal and fluteby pressing together with index finger and thumb, pressing down on rim of pie pan.
Place pie on a cookie sheet and bake 10 minutes.
Reduce oven temperature to 375°F.
Bake 40-45 minutes longer, until center is bubbly and crust is golden brown.
Let cool completely on wire rack.
This recipe serves 8 people.
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