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