Fresh and Tart Apricot Walnut Pie

apricot pie

Farm kitty, Mei Mei, is delighted by the sight of this fruit and nut melody.

apricot pie 2

The Crust

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • 2 tablespoons ice water, plus 2 more, if needed

No food processors required: Use your fingers to pinch the ingredients together. Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

Separate the dough after it has chilled to make a top crust. Unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Gently fit into bottom and up sides of plate/baking pan. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.

The Filling

  • 3 cups of fresh sliced Apricots, plus, I threw in a juicy nectarine
  • 3 heaping tablespoons of brown sugar
  • Dashes of cinnamon and nutmeg (to taste, I prefer not to overwhelm the fresh fruity flavor)
  • Handful of raisins any color
  • 1 cup of chopped walnuts
  • 1/3 cup of pure cranberry juice
  • Squeeze of one half of lemon or lime
  • 4 tablespoons of butter sliced on top

Now blend these all together and pour them inside.

apricot pie2

Used a butter knife for vents. Glaze the top with egg whites and bake for about 25-35 min at 425°

Sorry, we ate it so fast I forgot to take pictures. Not too sweet, so it worked for breakfast as well!

photo

Up early in the morning. A view from my bedroom window of the hay fields.

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One thought on “Fresh and Tart Apricot Walnut Pie

  1. Mei Mei’s expression says it all! Ready to pounce on that! I love your photos, wish I could sample the pie. It’s just the perfect thing to do in the country. Wonder what an apple beet pie would be like..

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