Spiced Apricot Pie
Did you make it out to Two Sisters U-Pick Apricots yet?
If not, there’s just one more weekend to stop by and pick those amazing apricots! Located just south of Fresno at 583 W. Lincoln Ave. in Easton (check their Facebook page for hours). My hubby and I went out on Sunday – early of course, because it was sooo hot. Now is definitely the time to stop by and pick some delicious fruit! And at 30 pounds for $30 bucks – that’s just a dollar a pound – what a deal! The orchard is certified organic and if you’re wondering what happens to the leftovers? They are donated to a local food pantry!
We have 30 pounds of apricots….what to make?
Apricot jam, apricot parfait, Moroccan Stew (I’ve shared this one with you!), poached apricots, apricot cobbler, grilled apricots (perfect with ice cream!) Am I starting to sound like Forest Gump? Pretty sure I am – sorry about that! 😀
How about pie – specifically Spiced Apricot Pie!
That’s the recipe I’m going to share with you today.
- 6 cups apricots, pits removed, chopped into small pieces (no need to remove the skin)
- 2 cup sugar
- 1 lime zested and juiced
- 1 teaspoon vanilla
- 1/4 cup spiced rum (I used Captain Morgan)
- 4 tablespoons cornstarch mix well
- 1/4 teaspoon cinnamon
- pinch of salt
- cinnamon & sugar for dusting the top of the pie crust
- 1 tablespoon butter
- 2 pie crusts
- Preheat oven to 350 degrees
- If you are making your own *pie crust, make in advance and refrigerate before preparing the fruit.
- Clean the apricots well, cut them in half. Remove the pits and chop them into small pieces. Place in a large bowl
- Add the remaining ingredients to the bowl and mix very well.
- Roll out the bottom pie crust and place in the bottom of the pie plate. Pour in the fruit.
- Roll out the second crust and place on top of the pie. Crimp the sides – this is to prevent the liquid from bubbling out. Sprinkle the top of the pie crust with about a 1/2 teaspoon of cinnamon & a teaspoon of sugar. Dot with butter and cut several 1 inch slits into the top of the crust. This allows the steam to escape when it’s cooking.
- Bake for one hour at 350 degrees.
This is a great way to celebrate apricots! The rum brightens the flavor of the fruit and it’s so delicious – scoop of homemade ice cream on the top takes it right over the top!
Follow me on Facebook, Pinterest, Twitter and Instagram!
Latest posts by Souper Chef Deb (see all)
- Learn All About Kingsburg Honey & Why Bees Rock - January 14, 2017
- How to Make Lemon Drop Martinis with Locally Made Corbin Vodka - January 5, 2017
- Eat Local – The Schoolhouse Restaurant - December 29, 2016