peach & apricot pie


It's summer, so you know what that means! Stone fruit!

Peaches, apricots, and nectarines were always a staple during my summers growing up. Nothing makes me feel (or look) more like a giddy little kid than eating a ripe peach and having the juice run down my face and hands, so when I went to the farmers market a few days ago and saw the abundance of peaches, I knew I needed to swoop some up and make something great.

We all already know that fruit and pies go together like, well, fruit and pies... so today's recipe is my spin on a more "grown-up" way to enjoy the fruits that I used to make a mess of as a child.

Here we go-

What you'll need: 4 medium/large ripe peaches, 5 ripe apricots, 1 tsp vanilla extract, 1 tsp lemon juice, 1/4 cup light brown sugar (lightly packed), 2 tsp corn starch, 1/2 tsp powdered cinnamon, pinch of salt, 2 Tbs butter (or butter substitute), 2 Tbs water, and a double pie crust*.

*I almost always use the pie crust recipe found HERE. It's a great recipe and tutorial that shows how to make and modify a standard pie crust. (I also adore The Pioneer Woman, trust her every word, and want to be her best friend, so there's also that...)

The first step is to remove the pit and slice your peaches and apricots. Slice the peaches into 8-10 pieces each. Depending on the size of the peach, you may need to cut them up a little smaller. Make sure the slices are no wider than 3/4". Slice the apricots into 6 pieces each.

Place the fruit into a large glass (or other non-reactive) mixing bowl.

Next, add the vanilla, lemon juice, brown sugar, corn starch, salt, and cinnamon to the fruit. Stir and let sit for 30 minutes.

Now, it's time to start rolling your dough and preheat your oven to 350ºf (180c).

Once your dough is rolled out and in the pie dish, pour the fruit mixture in the bottom crust and dot with the butter (or butter substitute). Cover with top crust and brush with the water.

Bake for 60 min, until the top is lightly browned. The juice in the pie will still be liquid-y, however it will thicken once the pie begins to cool.

Cool for 30 minutes and enjoy!

PEACH & APRICOT PIE

Servings: 8-10

Time: 1 hr 45 mins

Difficulty: Intermediate

INGREDIENTS

  • 4 Med/Lg Ripe Peaches

  • 5 Ripe Apricots

  • 1 tsp Vanilla Extract

  • 1 tsp Lemon Juice

  • 1/4 cup Light Brown Sugar (lightly packed)

  • 2 tsp Corn Starch

  • 1/2 tsp Powdered Cinnamon

  • 1/8 tsp salt

  • 2 Tbs Butter or butter substitute

  • 2 Tbs water

  • Double pie crust (Great recipe found here. I, however, use dairy free butter/crisco.)

METHOD

  • Remove the pit and slice your peaches and apricots. Slice the peaches into 8-10 pieces each. Make sure the slices are no wider than 3/4". Slice the apricots into 6 pieces each.

  • Place the fruit into a large glass (or other non-reactive) mixing bowl.

  • Add the vanilla, lemon juice, brown sugar, corn starch, salt, and cinnamon to the fruit. Stir and let sit for 30 minutes.

  • Preheat your oven to 350ºf (180c) and roll out your top and bottom crusts.

  • Once your dough is rolled out and in the pie dish, pour the fruit mixture in the bottom crust and dot with the butter (or butter substitute). Cover with top crust and brush with the water.

  • Bake for 60 min, until the top is light brown. The juice in the pie will still be liquid-y, however it will thicken once the pie begins to cool.

  • Cool for 30 minutes before enjoying.

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