The View From the Great Island
Nothing says summer like a slice of juicy pie and this fresh apricot pie with lots of sweet/tart apricots piled into a buttery crust doesn't disappoint!
- 2 pounds of sliced apricots (or enough to fill your pie dish with a heaping pile)
- 1 tbsp sugar
- 1 tbsp cornstarch
- juice of lemon
- 0.5 tsp vanilla or almond extract (optional)
- two crust pie dough
- 2.5 cups all purpose flour (plus more for rolling)
- 1 tsp salt
- 0.75 cup unsalted butter ( cold and cut in pieces )
- 0.25 cup shortening (I used butter flavor Crisco)
- 0.25 cup ice water
- Set oven to 375F.
- Start by making the crust. Pulse the flour and salt a few times in a food processor to combine. You can also do this by hand with a whisk. Add the cold chunks of butter and shortening to the bowl and pulse about 20 times until the mixture is grainy.
- Add the ice water, a little at a time, while continuing to pulse, until the dough just comes together when you pinch it between your fingers. Stop the machine to check it. NOTE: you will not need all of the water.
- Turn the dough out onto a floured surface and bring it together into a ball. Add a little more flour if the dough is too wet. Cut the ball in half, form two disks, and wrap each one in plastic. Refrigerate the dough for 2 hours (or overnight) before rolling it out.
- Toss the apricot slices with the sugar, cornstarch and lemon juice.
- Roll out one of the disks for the bottom crust and fit into your pie plate. Fill the crust with the apricots.
- Roll out the other disk to make the top crust and cover the fruit. Seal the edges with the back of a fork. Cut small slits in the center to allow the steam to escape during baking.
- Bake for about 45 minutes, or until the crust is just beginning to turn golden around the edges and the juices a bubbling.
- Let cool before cutting