more please

Made with apricots picked from a dear friend's tree, her family has so many apricots this year she is up to her elbows making apricot jam and offered up several pounds to me to make pies. After a little research and planning I came up with a recipe I thought would do these little gems justice. It isn't everyday I get to make a pie from fruit that was literally picked within hours of baking.

Apricot Crumble They Were Falling into our Hands Pie

This recipe makes a 9 inch single crust pie, I use this very reliable, easy and delicious crust recipe. Just cut the crust recipe in half if you are only making one pie or make all of it and refrigerate the unused portion to use within two days. 

Fruit
2 1/2 T unsalted butter
3 pounds of apricots, pitted and quartered (leave the skins on)
1/2 cup sugar
2 T flour
lemon juice from half a lemon
pinch of salt

Crumble
1/4 cup unsalted butter at room temperature
1/2 cup brown sugar
1/2 cup flour
1/2 uncooked oatmeal
1/3 cup chopped walnuts or almonds
1 t cinnamon
1/4 t salt

Preheat oven to 375 degrees, roll out dough and place into a 9 inch pie dish. Trim and flute your edges as desired.

For the crumble combine the butter and sugar in a medium bowl and combine with a fork or spatula. Add the rest of the crumble ingredients and mix with your hands. Set aside.

To make the fruit filling first combine the sugar, flour and salt in a small bowl. Then melt the butter in a large skillet over medium heat. Add the apricots and cook, tossing and stirring for 5 minutes. Add the sugar mixture and continue cooking and stirring for 5 minutes. The liquid will thicken and the apricots will soften. Remove from heat, add lemon juice and stir. Spoon the fruit into the pie shell. Sprinkle the crumble on top.

Bake for 40 minutes or until the juices are bubbling. Be careful not to overcook the crumble, just place a sheet of foil on top if it is already browned and you are still waiting for the juices to bubble while it continues to bake

This pie is full of flavor and very tart, a scoop of vanilla ice cream when served is the perfect balance.

I've set a goal to bake 12 new pies in 2012...this is number 5...onto the next.