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Peach and Apricot Pie

This easy step-by-step home-baked peach pie is sure to impress at your next picnic or party.

Serves 8
Ready in 210 mins
Prep time 60 mins
Cooking time 90 mins
Chill time 60 mins
749 calories per serving
See nutrition information

crust

> 2 1/2 cups all-purpose flour
> 2 teaspoons granulated sugar
> 1/2 teaspoon kosher salt
> 2 sticks (8 oz) cold unsalted butter, cut into pieces
> 1/2 cup ice-cold water

filling

> 2 lbs ripe peaches (6-8 peaches), pitted and cut into 1-inch pieces
> 1 lb ripe apricots (5-7 large apricots), pitted and cut into 1-inch pieces
> 1 lemon, juiced
> 1 1/2 teaspoons vanilla extract
> 1 cup granulated sugar ( you can adjust sugar to taste depending on how sweet your fruit is )
> 1/4 cup cornstarch
> 3/4 teaspoon ground cardamom
> 1/8 teaspoon kosher salt
> 1 tablespoon heavy whipping cream
> 1 tablespoon granulated sugar

To make the crust:

1
In a large bowl, whisk together the flour, sugar and salt. Add the butter pieces and use your hands, a pastry blender or fork, blend until the mixture resembles coarse crumbs. Add the ice water slowly a few tablespoons at a time, using your hands to mix the dough together just until a dough forms. Gather the dough into two balls, shape into flattened disks and wrap each in plastic wrap; refrigerate for at least 1 hour (up to 2 days).

To make the filling:

1
In a large bowl, combine the peaches, apricots, lemon juice, vanilla, 1 cup sugar, cornstarch, cardamom and salt and toss to mix completely. Set aside while you roll out the dough.
2
On a lightly floured surface, roll out one of the dough rounds into a 12-inch round. Center the dough on a 9-inch pie plate, press it into the edges and use a paring knife or scissors to trim any dough that is hanging over the edge of the pan. Mound the peach-apricot mixture into the prepared crust.
3
Roll the second dough round into a 15-inch round. Place over the filled pie, trim the edges, crimp decoratively and cut slits in the top. (*Alternately, use of the variations listed below). Transfer the pie to the freezer and freeze for one hour.
4
Preheat the oven to 375°F. Remove the pie from the freezer and brush the top crust lightly with heavy cream; sprinkle with the reserved 1 tablespoon sugar. Place the pie on rimmed baking sheet. Bake until the crust is golden, peaches are tender and juices bubbling, about 1 hour, 30 minutes. Transfer the pie to a cooling rack and cool completely. Serve at room temperature.

Tips

Top Crust Variations:

Star Cut-Outs:
On a lightly floured surface, roll out one of dough rounds to a 15-inch round. Use a star-shaped cookie cutter to cut the dough into individual stars. Layer the cut-outs over the filling in an overlapping pattern until the entire pie is covered.

Triangle Lattice:
On a lightly floured surface, roll out one of dough rounds to a 15-inch round. Use a sharp knife or pizza cutter to cut the dough diagonally into six long triangles. Place one triangle across the filling lengthwise through the middle of the pie with the tip of the triangle facing you. Place two triangles lengthwise on both sides of the first (leaving about ½-inch between the dough) with the tips of the triangles facing away from you. Place a fourth triangle horizontally across the middle of the pie with the tip of the triangle facing to your right. Place the final two triangles horizontally across the pie on both sides of the fourth triangle with the tips facing to the left.

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Nutrition information

Calories
749kcal (37%)
Carbs
78.2g (26%)
Fat
47.6g (68%)
Saturated fat
29.2g (146%)
Sodium
192mg (8%)
protein
6.4g
sugar
42.0g
fiber
4.0g
cholesterol
124mg

Tags

Fresh In Season June July 2015

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