The Apricots are In!
May 22, 2016
1 recipe pie dough
2 pounds apricots
1 stick butter
3/4 cup brown sugar
3/4 cup flour
pinch of salt
freshly grated nutmeg
Gently roll the dough out and fit into a 9-inch pie pan. Crimp the edges and put into the freezer for 15 minutes.
Preheat the oven to 425.
Wash and dry the apricots. Break them in half with your fingers and remove the pits. Put them into the pie shell.
Melt the butter over medium heat. Stir in sugar, flour, salt and grate in a half teaspoon of nutmeg.
Cover the apricots with the butter and sugar mixture, put into the bottom rack of the oven and bake for 10 minutes.
Turn the oven down to 375 and bake for an hour more, until the top is golden.
Cool on a rack before serving.
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Love, love, love apricots. We had a couple trees on the property and it was incredible to find out how much better they tasted when you picked them off the tree vs/ buying even the fresh ones in the stores. For years, made a apricot bar recipe with an oat crust and cooked apricot puree inside. Lemon juice added a magic touch.
Thanks, Ruth for reminding me. Time to make those famous bars again!
I’m looking forward to sharing this pie with my Savannah friends.