This lovely apricot pie recipe comes from a wonderful cookbook called The Amish Cook’s Baking Book
.
I think you will really enjoy this pie.
Apricot pie isn’t made as much as other pies.
Apricots can be difficult to find in some areas, even in the prime of apricot season. Plus, they can be expensive.
This recipe solves both of those issues. Because it is made using dried apricots you can make it any time of the year and dried apricots are not over the top expensive.
Making Apricot Pie
Making this apricot pie is pretty simple really. Just follow the steps you would usually follow to make a pie – with one exception.
The dried apricots do need to be plumped up before you put them into the pie. Follow the instructions to soak the dried apricots in warm water for several minutes before draining them well and adding them to the pie.
Some apricots are more dried out than others so check yours before you add them to the pie to make sure they have re-hydrated and become nice and plump.
Did You Know?…
Dried fruits and nuts are commonly sold in Amish-owned bulk-food stores.
During tighter economic times, if fresh produce wasn’t available, Amish cooks would often rely on the dried fruits sold in the bulk stores.
Today it is simply one of the nicest apricot recipes you will find.
This recipe has you plump up the dried apricots, which results in a very fruity pie. Some say it resembles a homemade peach pie. It is homemade fruit pie at its finest.
I hope you enjoy this recipe. I know I do.
Apricot Pie Recipe
Ingredients
- 1 homemade pie dough for a double crust pie
- 2 cups dried apricots
- 2 cups water
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch
- 1 Pinch salt
- 3 tablespoons butter, cut into pieces
Instructions
- Preheat the oven to 425°F.
- For the homemade pie dough crust: Roll both disks of pie dough out to a 1/8-inch thickness on a floured surface. Fit one of the dough disks into a 9-inch pie pan. Trim the overhang to be even with the top of the pie pan. Set the other rolled-out crust aside.
- In a small saucepan, bring the apricots and the water to a boil. Cook for 10 minutes over low heat. Add the sugar and cook for another 5 minutes, stirring occasionally. Using a colander, drain the contents of the saucepan, reserving 1 cup of the juice. Set the apricots aside.
- Pour the reserved apricot juice into a small saucepan and add the cornstarch. Add the salt and cook over medium heat until the mixture thickens, 2 to 3 minutes, stirring frequently until the consistency is like gravy.
- Arrange the drained apricots in the unbaked pie shell. Pour the thickened apricot juice over the apricots. Dot the top with the butter. Use some water to wet the rim of the bottom crust, which will help both crusts adhere together.
- Cover with the top crust and crimp the top and the bottom together all the way around. Slit the top 3 times and flute the edges. Bake for 30 minutes. Cover the edges only with foil, if needed, after 20 minutes, to prevent browning.
- Cool on a wire rack or windowsill until the pie is firm, about 45 minutes. Store any leftovers in a sealed cake safe.
- The pie will keep for about 5 days.
Nutrition
.com/wp-content/uploads/apricot_pie_whole1.jpg” alt=”” width=”400″ height=”368″ class=”alignleft size-full wp-image-5466″ />
Sign up here and be the first to get new recipes and tips.
If you like this apricot pie, have a look at our apricot bar recipe too.
If you like this recipe, please take a moment to share it on your favorite social media. You can add your comments below. Thanks a lot.
I have cooked this apricot pie for many, many years. Still asked for at progressive dinners. Love, ❤️ it. Robyn, sth Aussie.
Flavor excellent however dried fruit did not plump up sufficiently. Next time I will increase water amount and cooking time.