Delicious Rustic Apricot Pie Recipe

Indulge in the flavors of summer with this delicious homemade rustic apricot pie. Made with fresh, juicy apricots encased in a flaky pastry crust, this pie is a perfect combination of sweet and tangy. Serve it warm with a scoop of vanilla ice cream for a delightful dessert that will impress your family and friends.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 6-8 tablespoons ice water
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 2 pounds fresh apricots, pitted and sliced
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)
• 2 teaspoons turbinado sugar (optional, for sprinkling)

Directions

1. In a food processor, combine the flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
2. Gradually add the ice water, 1 tablespoon at a time, and pulse until the dough starts to come together. Be careful not to overmix.
3. Transfer the dough onto a floured surface and shape it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. In a large bowl, whisk together the sugar and cornstarch. Add the sliced apricots, lemon juice, and vanilla extract. Gently toss until the apricots are coated.
6. On a floured surface, roll out the chilled dough into a circle, about 12 inches in diameter.
7. Transfer the rolled-out dough onto a baking sheet lined with parchment paper.
8. Pour the apricot filling onto the center of the dough, leaving a border of about 2 inches.
9. Fold the edges of the dough over the filling, pleating it as needed.
10. Brush the edges of the dough with the beaten egg and sprinkle with turbinado sugar for a caramelized crust.
11. Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
12. Allow the pie to cool for at least 30 minutes before serving. Serve warm with vanilla ice cream.

Interesting Facts