Summer apricot pie

Summer apricot pie is a delicious dessert that’s perfect for showcasing the sweet, juicy flavor of fresh apricots when they’re in season. The pie typically features a flaky, buttery crust that’s filled with sliced apricots that have been mixed with sugar, spices, and a little bit of flour to thicken the filling.
Apricot pie is also a great dessert for entertaining, as it can be made ahead of time and served at room temperature or slightly warmed in the oven. It pairs well with a variety of different toppings, such as whipped cream, ice cream, or a drizzle of honey or caramel.
Here is a recipe for a delicious summer apricot pie:

Serving size and preparation time:

The serving size for this recipe of summer apricot pie is typically 8 slices. The preparation time for the pie crust and filling is about 30 minutes, but you’ll also need to refrigerate the dough for at least 30 minutes before rolling it out, and the pie will need to bake for 45-50 minutes, so the total time from start to finish is around 2 hours.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
• 1/4 cup ice water
• 8-10 ripe apricots, pitted and sliced
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, cut into small pieces
• 1 egg, lightly beaten
• 1 tablespoon coarse sugar, for topping

Instructions:

1. In a large bowl, whisk together the flour, salt, and sugar. Add the chilled butter and use a pastry blender or your hands to work the butter into the flour mixture until it resembles coarse crumbs.
2. Gradually add the ice water, a tablespoon at a time, until the dough comes together in a ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Transfer the dough to a 9-inch pie dish and trim the edges, leaving about 1/2 inch of overhang. Fold the edges under and crimp with a fork.
4. In a medium bowl, combine the sliced apricots, sugar, flour, cinnamon, nutmeg, and salt. Toss to coat the apricots evenly.
5. Pour the apricot mixture into the prepared pie crust and dot with small pieces of butter.
6. Brush the edges of the crust with the beaten egg and sprinkle with coarse sugar.
7. Bake for 45 to 50 minutes, until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil.
8. Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing and serving.
9. Enjoy your delicious summer apricot pie!

Serving suggestions:

Here are some serving suggestions for the summer apricot pie:

1. Serve warm with a scoop of vanilla ice cream on top.
2. Drizzle with honey or a fruit glaze for extra sweetness.
3. Top with whipped cream or whipped coconut cream for a dairy-free option.
4. Pair with a cup of coffee or tea for a cozy afternoon treat.
5. Enjoy alongside a summer fruit salad or a savory quiche for a complete meal.

Overall, summer apricot pie is a delicious and easy-to-make dessert that’s perfect for enjoying during the warm months when fresh apricots are at their peak.