Fresh Apricot Pie

photo by Paula M.
- Ready In:
- 1hr 15mins
- Ingredients:
- 4
- Serves:
-
6-8
ingredients
- 4 1⁄3 cups apricots, cut up
- 1 1⁄2 cups sugar
- 3 tablespoons cornstarch
- 1⁄3 teaspoon salt
directions
- Combine ingredients.
- Pour into 9" pie rich pastry dough crust.
- Bake at 350 for one hour.
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Reviews
-
Oh.My.Goodness! This is a FABULOUS pie. Simple and delicious. No-muss, no-fuss that allows the fresh fruit flavor to shine. We used our homegrown apricots and it came out wonderfully sweet-tart. I subbed flour for the cornstarch and I dotted the top of the fruit with a tablespoon of cut-up cold butter. The recipe doesn't specify, but assumed this is a 2-crust pie. I just used storebought crusts and I spinkled the top crust with a little sugar before baking. I used 6 cups of diced fruit (skins on!) because I made a deep dish pie. Mine was done after about 40 minutes - any longer and it would have burned. I want to definately make this again - and I WILL because I still have almost 10 pounds of apricots to use up! Thanks Recipe Junkie!
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Tweaks
-
Oh.My.Goodness! This is a FABULOUS pie. Simple and delicious. No-muss, no-fuss that allows the fresh fruit flavor to shine. We used our homegrown apricots and it came out wonderfully sweet-tart. I subbed flour for the cornstarch and I dotted the top of the fruit with a tablespoon of cut-up cold butter. The recipe doesn't specify, but assumed this is a 2-crust pie. I just used storebought crusts and I spinkled the top crust with a little sugar before baking. I used 6 cups of diced fruit (skins on!) because I made a deep dish pie. Mine was done after about 40 minutes - any longer and it would have burned. I want to definately make this again - and I WILL because I still have almost 10 pounds of apricots to use up! Thanks Recipe Junkie!
RECIPE SUBMITTED BY
Recipe Junkie
Canton, Ohio