Saturday, July 21, 2012
Indeed, this is more of a photo of my awesome O'Keefe & Merritt oven than it is of this delicious Apricot Pie, but once I realized my vintage Bauer pie plate matched the oven, I couldn't resist.
I've made an apricot tart before, and while it was delicious in all its simple glory, I couldn't resist the thought of a crumble topping made with almonds and two kinds of sugar. Especially when I remembered that when I am asked to melt butter, I can always take it a step further and brown the butter - I felt the crumble was richer for it.
Unfortunately, I also thought the crumble topping was a bit grainy. Maybe I didn't whisk enough for the sugars to disappear? Maybe I should have used more flour - oats also, for body? I was just expecting more of a biscuit-y crumble topping than dollops of buttered sugar.
The apricots, however, did not disappoint. They yielded into jammy pieces of heaven, still tart because they were only topped with and not tossed with sugar. A perfect slice to have with friends over a cup of tea. Or for breakfast.
Apricot Crumble Pie
from Herriott Grace
1 9-inch single pie crust (frozen, or your favorite recipe)
2 lbs. apricots
4 oz. butter
1/4 c. granulated sugar
1/2 c. brown sugar
3/4 c. flour
1/3 c. sliced almonds
1. Roll out your pie dough, fit it into a 9-inch pie plate, crimp the edges and put it in the freezer for at least 15 minutes while you preheat the oven to 425 degrees.
2. Pull the apricots apart into quarters with your fingers; do not peel them, but remove the pits.
3. Brown the butter in a small saucepan. Stir in the sugars, then the flour. Add the sliced almonds, stir to combine.
4. Put the apricots into the unbaked shell. Cover them with the sugar mixture.
5. Bake the pie for 10 minutes, and then turn the heat down to 375 degrees and bake for 35-45 more minutes, until the top is crusty and golden. You might want to set it on a foil-lined baking sheet in case the apricot juices bubble over.
6. Transfer to a rack and cool before serving.