Embrace the abundance of apricot season with this delightful homemade apricot pie. Featuring a tender, buttery crust and a fragrant apricot filling, this pie promises to bring warmth and sweetness to your table. Simple yet rewarding, it’s a perfect way to showcase fresh apricots in a comforting dessert.
Why You’ll Love This:
You’ll adore this apricot pie for its rustic charm and delicious flavors. The buttery crust, enhanced with a touch of sour cream and powdered sugar, pairs beautifully with the tangy-sweet apricot filling. It’s a dessert that captures the essence of summer, making it ideal for relaxed gatherings or as a special treat for family and friends.
Perfect Occasion:
This apricot pie is perfect for summer picnics, brunches, or casual dinners where you want to impress with a homemade dessert. Its golden crust and vibrant apricot color make it a centerpiece on any dessert table. Serve it warm or at room temperature, paired with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful finish.
Decoration Tips:
Enhance the presentation of your apricot pie by lightly dusting it with powdered sugar after it has cooled. Arrange fresh apricot slices or mint leaves on top for a burst of color and freshness. Serve slices on decorative dessert plates with a side of whipped cream or ice cream for a touch of indulgence.
Ingredients:
Dough:
- 110g cold butter, cut into cubes
- 240g flour
- 1 egg
- Pinch of salt
- 2 tablespoons sour cream
- 30g powdered sugar
- 1/2 teaspoon baking powder
Filling:
- 500g fresh apricots, halved and pitted
- 80-100g sugar
- 1 tablespoon corn starch
Method:
- In a bowl, mix flour with salt, powdered sugar, and baking powder. Add cold butter cubes and rub into fine crumbs using your fingers.
- Add the egg and sour cream to the flour mixture, kneading until a smooth and elastic dough forms. Wrap the dough in plastic wrap and refrigerate for 30-40 minutes.
- For the filling, place apricot halves in a saucepan with sugar. Blanch over low heat for 5 minutes. Dissolve corn starch in 50ml of water, then add to the apricots. Bring to a boil and immediately remove from heat. Be careful not to overcook the apricots.
- Preheat the oven to 175°C (350°F). Roll out two-thirds of the dough and line a 23cm baking dish with it. Roll out the remaining dough and cut into strips, about 1.5cm wide.
- Spread the apricot filling evenly over the dough-lined baking dish. Create a lattice or basket weave pattern with the dough strips on top of the filling.
- Sprinkle sugar over the top of the pie. Bake in the preheated oven for 40-45 minutes, covering with foil after 25 minutes to prevent over-browning.
- Once baked, allow the pie to cool slightly before serving. Enjoy warm or at room temperature.
Enjoy!
