Old-Fashioned Apricot Pie

I’m a pie girl – and apricot pie is one of my two favorite pies (my other is California Lime Pie – but that’s in the winter p220). If piecrust is an issue, which it is for many, go ahead and buy a piecrust – with the apricot filling you can’t go wrong. And if you’re feeling sassy, top it with some ice cream, homemade or otherwise. My favorite is French Vanilla. - Ann M. Evans, author of Davis Farmers Market Cookbook

INSTRUCTIONS

1. To prepare the crust in a food processor: Combine the flour and salt in a food processor and pulse several times to mix. Scatter the butter over the flour mixture and pulse five to seven times, until the butter is in pea-size balls and covered with flour. Add the ice water and, using 1/2-second pulses, pulse just until the water is incorporated and the dough comes together in a rough mass. Do not overwork the dough or the gluten in the flour will develop and the crust will be tough.

2. To prepare the crust by hand: Combine the flour and salt in a bowl and stir to mix. Scatter the butter over the flour mixture and, using two knives, your fingers, or a pastry blender, work the butter into the flour mixture until the butter is in pea-size balls covered with flour. Add the ice water, 1 tablespoon at a time, and stir and toss with a fork until the dough comes together in a rough mass. Do not overwork the dough or the gluten in the flour will develop and the crust will be tough.

3. Gentle gather together the dough and then divide it into two portions, one twice as large as the other (the larger portion, or two-thirds of the dough, will be the bottom crust, and the smaller portion, or one-third of the dough, the top crust). Gently shape each portion into a firm ball, dust each ball lightly with flour, and then flatten each ball into a thick disk. Cover each disk with plastic wrap and place in the refrigerator for 30 minutes or in the freezer for 10 minutes. Meanwhile, preheat the oven to 450°F and prepare the filling.

4. To make the filling, place the apricots in a large bowl and sprinkle with the sugar, flour, tapioca, and lemon juice. Stir gently until well blended. Set aside.

5. On a lightly floured work surface, roll out the large dough disk into a 11-inch round (to fit a 9-inch pie pan) ¼ inch to 1/3 inch thick, moving and flouring the disk two or three times to avoid sticking, handling the dough as little as possible, and working quickly so the dough remains cool. Place the rolling pin on the far edge of the round and roll the round up onto the pin. Position the pin over a 9-inch pie pan and unroll the dough round, centering it over the pan. Press it into the bottom and sides of the pan. Do not trim the overhanging edges. Roll out the small dough disk into a 10-inch round ¼ inch thick and leave whole if making a double-crust pie or cut into ¾ - to 1-inch-wide strips if making a lattice-topped pie.

6. Pour the filling into the pastry-lined pie pan. Dot the filling with the butter. If making a double-crust pie, fold the top crust into quarters. To make air vents, cut out a small triangle, about ½ inch long, on each of the two folded sides. Carefully unfold the crust over the filling, making sure it is centered. The triangles will now be diamond shapes. Using a sharp knife, trim the edge of the top and bottom crusts, leaving a ½ -inch overhang. Fold the overhang under and pinch or flute to create an attractive edge. Using a pastry brush, brush the top crust with the egg wash.

7. If making a lattice-topped pie, using a sharp knife, trim the edge of the bottom crust, leaving a 1/2 –inch overhang, and then fold the overhang under. Lay half of the strips ¾ to 1 inch apart over the filling. Fold back every other strip halfway. Lay a strip across the unfolded strips, positioning it perpendicular to them and in the center of the pie, then unfold the folded strips over it. Now, fold back the strips that were left lying flat, place a second dough strip ¾ to 1 inch away from the first perpendicular strip, and again unfold the folded strips. Repeat with the remaining strips to complete the lattice. Using the sharp knife, trim off any overhanging pastry, press the ends of the strips firmly to the bottom crust, and pinch or flute. Using a pastry brush, brush the lattice with the egg wash.

8. Bake the pie for 10 minutes. Reduce the oven temperature to 350° F and continue to bake until the crust is golden brown, about 40 minutes longer. Let cool on a wire rack for 30 minutes to 1 hour before serving. Serve warm or at room temperature.

Reprinted with permission from The Davis Farmers Market, by Ann M. Evans, copyright © 2016, published by Elderflower Press.

Photographs copyright © 2016 by Craig Lee

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