Apricot pie brings back many fond memories of my childhood. I grew up on five acres of what used to be a portion of my grandparent’s apricot farm in the San Jose foothills. Every summer when the fruit had ripened my father brought the old wooden orchard ladders and picking baskets. Up and down the ladders we went picking the ripe fruit off the trees. Of course, we ate a few along the way. I must say there is nothing like a fresh apricot off the tree. Most of the apricots were used for drying, but mom always set aside some to make a delicious apricot pie. Usually the grocery store does not have fully ripened apricots. Most them are tasteless hard balls, but the other day I spotted a few at the store that looked delicious. This pie is one of the simplest pies that I have made so far, but I think it is one of the best.
Sarah’s pie crust
- 3 cups flour
- 1 tspn sugar
- ¼ tspn salt
- ½ cup coconut oil
- ½ cup unsalted butter
- 8 cups apricots quartered
- Juice of a lemon
- 1 cup sugar
- 4 tbsp tapioca flour
Follow the recipe for Sarah’s Basic Pie crust
Preheat Oven to 450 degrees
Whisk together the sugar and tapioca flour in a bowl. Set the mixture aside.
Quarter eight cups of apricots. Squeeze the juice of one lemon over the top of the apricots. Coat the apricots with the sugar tapioca flour mixture. Let the apricots sit in the fridge for an hour to let the juices be drawn out..
Pour the filling into the pie shell and drape the second crust over the top. Use an egg wash if desired.
Place in the over for 10 minutes at 450 to brown the top of the pie.
After ten minutes lower the temp 25 degrees to 425 and bake for 30 to 35 minutes covered. The pie should be bubbling, and if it is not let the pie sit in the over for a longer time. The pie needs to be bubbling enough so that the juices will set.
Enjoy the taste of summer!