Thursday, July 10, 2008

Apricot Pie

That Apricot pie that I made ended up being really good, so I thought I'd put the recipe up here for anyone who is interested.


  • 4 cups sliced fresh apricots
  • 1 cup sugar
  • 1/3 cup flour
  • 1/8 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 tablespoon lemon juice
  • 1 Pastry for double-crust pie (9 inches)
  • Milk
  • Additional sugar


  1. In a bowl, toss apricots, sugar, flour cinnamon and nutmeg. Sprinkle with lemon juice; mix well. Line a 9-in. pie plate with bottom crust; add filling. Roll out remaining pastry to make a lattice crust. Place over filling; seal and flute edges. Brush with milk and sprinkle with sugar. Cover edges of pastry loosely with foil. Bake at 375 for 45-55 minutes or until golden brown.

This pie was really awesome warm with whipped cream on top. It's like a mix between apple pie and peach cobbler. So yummy.

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