Perfectly Rustic Apricot Pie: Secrets to a Crisp Crust

Ingredients

For the Dough:

1.5 cups of flour (180 grams)
1 tablespoon of sugar
0.5 cup of cold butter (130 grams)
A pinch of salt
Just less than 0.5 cup of cold water
1 egg

For the Filling:

1.75 pounds of ripe apricots (800 grams)
2 tablespoons of cornstarch
0.5 cup of sugar

Equipment

Mixing Bowls
Make sure to have at least two mixing bowls, one large for the dough and one medium for the filling.
Pastry Blender or Fork
This is essential for cutting the butter into the flour mixture. If you don't have a pastry blender, a fork will work just fine.
Rolling Pin
Use this to roll out your dough evenly. If your dough sticks, dust it lightly with flour.
Baking Pan
An 8-inch (20 cm) baking pan is recommended for this recipe. Ensure it has a non-stick coating or line it with baking paper.
Pastry Brush
Use a pastry brush to apply egg yolk on the lattice strips; it gives the pie a gorgeous golden finish.

Instructions

Step 1

Prepare the Dough:

Mix the flour, sugar, and salt.

Add finely chopped cold butter and mix until the mixture resembles coarse meal with small butter pieces.

Add water and mix until the dough starts to thicken.

Divide it into two parts, wrap tightly with plastic wrap, and chill in the refrigerator for 1 hour (or in the freezer for 20 minutes).

Step 2

Prepare the Filling:

Cut the apricots as desired.

Add sugar and cornstarch, then mix well.

Step 3

Assemble the Pie:

Take out one piece of dough and roll it out to fit your pan (about 8 inches or 20 cm in diameter), making sure to cover the edges.

Put the apricot filling into the dough and smooth it out.

Roll out the second piece of dough and cut it into strips about 0.5 inches (1.5 cm) wide.

Arrange half of the strips in one direction over the pie, leaving about 1 inch (2 cm) space between them.

Lay the remaining strips on top in the opposite direction diagonally to create a lattice pattern.

Brush the pie with egg yolk using a pastry brush.

Step 4

Bake:

Place in the oven at 350°F (180°C) for 40 minutes.

Servings

Imagine a sunny afternoon, the gentle breeze carrying the smell of fresh apricots, as you enjoy a slice of this divine pie! 🍑🍰 ✨ **Pair it with Vanilla Ice Cream**: The subtle sweetness of vanilla ice cream perfectly complements the tangy apricot filling. Serve a scoop on the side or get a little adventurous and place a generous spoonful right on top! ✨ **Whipped Cream on the Side**: A dollop of freshly whipped cream enhances the flavors and adds a rich, creamy texture. Pro tip: adding a splash of vanilla extract to your whipped cream will make it irresistible. ✨ **Summery Beverages**: This pie is best enjoyed with a refreshing drink. **Iced teas** or citrusy lemonades are perfect companions. Fancy an adult twist? Pair the pie with a light Moscato wine – you'll thank us later! 🍷 ✨ **Picnic Perfect**: Planning a picnic? This apricot pie is a portable delight that's easy to slice and pack. Just make sure to store it in a sturdy container to keep it intact. Serve it warm, fresh out of the oven, or at room temperature. No matter how you do it, each bite is a mouthful of sunshine! 🌞

Variations

Transform our Ultimate Apricot Pie into something truly special, whether you're catering to dietary needs or exploring new flavors. 🎨🍽️ Gluten-Free Variant: Substitute the regular flour with **gluten-free all-purpose flour**. Make sure your cornstarch and other ingredients are certified gluten-free to avoid any cross-contamination. You may find the dough a tad more delicate, so handle it with care when rolling out. Vegan Variant: Swapping out a few ingredients makes this pie vegan-friendly without sacrificing taste. Use **vegan butter** or **coconut oil** in place of regular butter. Instead of an egg for the dough, combine 1 tablespoon of chia seeds with 2.5 tablespoons of water to make a chia egg. Finally, for the brushing step, use a bit of **maple syrup** to give your lattice strips a golden-brown finish. Try these variations and enjoy an allergy-friendly, but equally delicious slice of apricot goodness! 🌱✨

Faq

How do I know when the pie is ready?
The pie is done when the crust is golden brown and the filling is bubbly. You can also insert a toothpick in the center; if it comes out clean, the pie is ready.
Can I use a different fruit for the filling?
Absolutely! This recipe is very versatile. Feel free to use peaches, plums, or even a mix of berries.
Why is my dough difficult to roll out?
If your dough is too stiff, let it sit at room temperature for a bit. If it is too sticky, dust it lightly with flour while rolling.
Can I make this pie ahead of time?
Yes, you can prepare the dough and filling a day ahead and store them separately in the refrigerator. Assemble and bake it when you are ready to serve.
How can I avoid a soggy bottom crust?
To prevent a soggy crust, blind-bake the bottom crust for 5-7 minutes before adding the filling. Also, ensure your apricot filling is not too watery.
What's the best way to store leftovers?
Leftover pie can be stored in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. For longer storage, freeze it for up to a month.