Apricot pie is a classic dessert that brings a burst of sunshine to any table. Using canned apricots makes this recipe a breeze, allowing you to enjoy the sweet, tangy flavors of apricot pie any time of year. Whether you’re serving it at a family gathering or simply treating yourself, this pie offers a delightful blend of sweetness and warmth. Get ready to savor every bite!
Steps
- Preheat your oven to 425°F (220°C).
- For the crust, combine flour and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter until it forms a crumbly texture. Gradually add water, a tablespoon at a time, mixing with a fork until the dough comes together. Divide the dough into two balls.
- Roll each dough ball on a floured surface into circles slightly larger than a 9-inch pie dish. Fold one crust into quarters, place it in the pie dish, and unfold it to fit. Reserve the second crust for later.
- To prepare the filling, mix sugar, flour, and cinnamon in a large bowl until well combined. Add the apricots and lemon juice, mixing gently. Pour the fruit mixture into the prepared pie crust and cover it with the second crust. Seal the edges with a fork, trim any excess dough, and cut slits in the top crust for steam to escape. Cover the edges with foil to prevent burning.
- Bake the pie on the center oven rack until the crust is golden and the filling is bubbly and thick, about 35 to 45 minutes. Let it cool on a rack, then sprinkle with the remaining sugar before serving.
Ingredients
- 2 ½ cups of all-purpose flour
- 1 teaspoon of salt
- 1 cup of butter-flavored shortening
- 6 tablespoons of water (adjust as necessary)
- 1 cup of granulated sugar
- 1/4 cup of all-purpose flour
- 1/4 teaspoon of ground cinnamon
- 5 cups of fresh apricots, pitted and cut into quarters
- 1 teaspoon of lemon juice
- 1 teaspoon of sugar (for sprinkling, adjust to your preference)
Nutritional Values
Calories: 4336 | Total Fat: 224g | Saturated Fat: 56g | Sodium: 2344mg | Total Carbohydrate: 560g | Dietary Fiber: 24g | Total Sugars: 280g | Protein: 48g | Vitamin C: 88mg | Calcium: 168mg | Iron: 16mg | Potassium: 2520mg
FAQ
- Can I use canned apricots instead of fresh ones?
- Yes, you can use canned apricots as a substitute for fresh apricots. Make sure to drain them well before adding to the filling to avoid excess liquid in the pie.
- How can I prevent the pie crust edges from burning?
- To prevent the edges from burning, cover them with strips of aluminum foil. This will shield the edges while allowing the rest of the crust to bake properly.
- Is there a substitute for butter-flavored shortening?
- If you don’t have butter-flavored shortening, you can use regular shortening or even butter. Keep in mind that using butter may slightly alter the flavor and texture of the crust.
- Can I make the pie dough ahead of time?
- Yes, you can prepare the dough in advance. Simply wrap the dough balls in plastic wrap and store them in the refrigerator for up to 2 days. Let them come to room temperature before rolling out.
- What should I do if my filling is too runny?
- If your filling appears too runny after mixing, you can add an extra tablespoon of flour to help thicken it. Ensure the pie bakes until the filling is bubbling and thickened.
Tips
- When making the crust, gradually add water just until the dough holds together. This helps prevent it from becoming too sticky, which can make it difficult to handle.
- To prevent the crust edges from burning during baking, cover them with strips of aluminum foil. This allows the pie to bake evenly without over-browning the edges.
- Ensure you cut slits into the top crust before baking. This allows steam to escape, preventing the filling from becoming too watery and ensuring a crisp top crust.
- After baking, let the pie cool on a rack before serving. This allows the filling to thicken properly, making it easier to slice and serve.
Equipment
- Pastry cutter
- 9-inch pie dish
