Description
Sweet sunshine meets flaky pastry in Grandma’s Apricot Pie, a delightful dessert celebrating summer’s golden fruit. Buttery crust and caramelized apricots meld together, promising a slice of pure comfort that connects generations around the table.
Ingredients
Scale
Main Ingredients:
- 5 cups fresh apricots, pitted and quartered
Crust Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup butter-flavored shortening
- 6 tablespoons water
- 1 teaspoon salt
Sweeteners and Spices:
- 1 cup white sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 teaspoon sugar for sprinkling
Instructions
- Prepare the flaky pastry foundation by combining flour and salt in a spacious mixing vessel. Incorporate shortening until the texture resembles rough granules.
- Gradually introduce water, kneading gently until a cohesive dough emerges. Divide the dough into two equal portions.
- Roll out each dough section to create delicate crusts that perfectly line a 9-inch pie dish. Carefully position the first crust into the bottom of the dish.
- Create a sweet-tangy filling by blending sugar, flour, and cinnamon in a separate bowl. Gently fold in fresh apricots and a splash of lemon juice, ensuring every fruit piece is evenly coated.
- Transfer the apricot mixture into the prepared pie crust, spreading it uniformly across the base.
- Drape the second pastry crust over the filled pie. Crimp and seal the edges decoratively, creating a watertight border.
- Artfully cut several steam vents across the top crust to prevent pressure buildup during baking.
- Sprinkle a light dusting of sugar over the crust for a golden, crystalline finish.
- Position the pie in a preheated oven at 425F (220C). Bake for 45-50 minutes until the crust transforms to a rich golden brown and the filling bubbles tantalizingly.
- Allow the pie to cool completely, letting the filling set before slicing and serving.
Notes
- Achieve a flaky crust by keeping ingredients cold and handling the dough minimally to prevent gluten development.
- Prevent soggy bottom by preheating a baking sheet and placing the pie directly on the hot surface during baking.
- Protect pie edges from over-browning by covering them with aluminum foil halfway through cooking if they brown too quickly.
- For a dairy-free version, substitute shortening with coconut oil or vegan butter alternatives to maintain the crust’s texture and richness.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 260 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg