World’s Easiest Pie

June 22, 2011

This is not only the fastest pie I know how to put together (it's even faster if you use a frozen pie shell), it is also the most satisfying.  Served with a little whipped cream, or some vanilla ice cream, it is summer on a plate. The recipe is from Comfort Me With Apples.

Apricot Pie

1 recipe pie dough (for a single crust pie)

2 pounds apricots

1 stick butter, melted

3/4 cup sugar

3/4 cup flour

fresh nutmeg

Roll out the pie dough, fit it into a 9 inch pie pan, crimp the edges and put it into the freezer for 15 minutes while you preheat the oven to 425 degrees.

Break the apricots apart with your fingers; do not peel them, but remove the pits.

Melt the butter.  Stir in the sugar (brown sugar is fine), then the flour.  Grate in a bit of nutmeg.

Put the apricots into the unbaked shell.  Cover them with the sugar mixture and put the pie on the bottom rack of your oven. After ten minutes turn the heat down to 375 and bake for 35 or 40 minutes more, until the top is crusty and golden. Transfer to a cake rack and cool before serving.

 

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12 Comments

  • Stodlin2 says:

    I so love this pie! You had posted this some time ago, it was local apricot season, so….due to celiac disease, I have to make a gluten free pie crust but it makes no difference at all. Still wonderful. Thanks so much for posting this as it’s once again apricot season here. xoLin

  • Jimmiebob says:

    Read the book. Make the pie. Can hardly wait for the movie… Thanks.

  • Elyse Tager says:

    Perfect. Berkeley Bowl has wonderful apricots right now. Can’t wait to make this. Thanks!

  • OrgasmicChef says:

    This looks delicious! We have one in the family who loves everything apricot and he’ll love me immensely for making this.

  • Regine Ibold says:

    Loved the sweet/sour taste of the fruit and the luscious topping. Found pie hard to cut. Could it be the frozen pie shell, left frozen? Will make one from scratch and freeze 15 min. as per recipe.

  • Hello Ruth,
    This is Fifi O’Neill. I am the author of Romantic Prairie Style (released this past April) and The Romantic Prairie Cookbook (the cookbook will be released in March). I am also producing a new magazine, Romantic Prairie. The first issue will hit the newsstands mid-March.
    I am writing to inquire if it would be possible to talk to you “privately” about both the cookbook and the magazine? If this is agreeable to you please let me know via my email: coconut19@verizon.net
    Many thanks for your kind consideration and Happy Holidays.
    fifi

  • Mary Martz says:

    This is a fabulous recipe!I jotted it down when you showed how to make it on Marion Cunningham’s Food Network show years ago, but it’s so nice to have the original in print! Thanks!

  • Marie Thatcher says:

    The apricots need to be mixed with some kind of thickener (flour or tapicoa) as the thin and plentiful juice turned the bottom crust to mush. However, I like the combination of apricots and nutmeg as well as keeping the tart fruit separate from the very sweet topping–it’s a nice contrast.

  • admin says:

    Marie, I must have made this pie a thousand times and I’ve never had that problem. Where are you that you’re getting apricots with that much juice?

  • Marie says:

    I’m in Salt Lake City. I got the apricots from a couple of different vendors at the local farmer’s market. It appears that I’m not the only one who’s had problems with too much juice and soggy crust–the recipe was posted over at Food Network and a few of the reviewers reported the same issues. Maybe an optional step adding a thickener should be included for those using juicier apricots. I couldn’t get my coworkers to finish the pie off after two days, and they usually don’t have high standards about what they’ll eat. It wasn’t terrible, but it wasn’t good, either.

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