A simple apricot pie relies on a few key techniques that elevate it from ordinary to extraordinary. The use of fresh, ripe apricots ensures a sweet and tart flavor profile that perfectly complements the flaky, homemade pie crust.
Ingredients
Scale:
6-8 medium fresh apricots, pitted and sliced
¾ cup sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
½ teaspoon almond extract
2 tablespoons unsalted butter, melted
1 pie crust (homemade or store-bought)
1 egg wash (1 egg, beaten with 1 tablespoon of water)
Instructions
Preheat your oven to 400°F (200°C). This ensures a perfectly baked crust.
Prepare the pie crust. If using homemade dough, roll it out to fit a 9-inch pie pan. If using store-bought, follow package instructions for thawing.
In a large mixing bowl, combine the sliced apricots, sugar, flour, lemon juice, and almond extract. Gently mix until the apricots are well-coated.
Pour the apricot filling into the prepared pie crust, spreading it evenly.
Drizzle the melted butter over the apricot filling for added richness.
Cover the pie with a second crust, or create a lattice top for a rustic appearance. Seal the edges, and cut slits in the top crust to allow steam to escape.
Brush the top crust with the egg wash for a beautiful golden finish.
Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on it; if the edges brown too quickly, use foil to shield them.
Remove the pie from the oven and let it cool for at least 30 minutes before slicing. This allows the filling to set.
