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Rustic Buttery Golden Apricot Pie

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  • Author: Paul Moreau
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Desserts

Description

A golden galette featuring tender apricots coated in a sweet, cinnamon-kissed glaze, encased in a crisp, buttery crust. Warm, fragrant, and perfect with a dollop of vanilla ice cream.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 10 tablespoons cold unsalted butter
  • 3 tablespoons ice water
  • 1 pound fresh apricots, pitted and sliced
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 egg, beaten
  • 1 tablespoon coarse sugar

Instructions

  1. In a large bowl whisk together flour salt and sugar until evenly combined
  2. Add cold unsalted butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs
  3. Drizzle ice water over the mixture and stir until the dough just comes together then shape it into a disk
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes
  5. Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper
  6. In a separate bowl toss apricots with sugar cornstarch lemon zest lemon juice cinnamon and a pinch of salt
  7. On a lightly floured surface roll the chilled dough into a 12-inch circle then transfer it to the prepared baking sheet
  8. Heap the apricot mixture in the center of the dough leaving a 2-inch border around the edges
  9. Fold the edges of the dough up and over the filling working your way around to create a pleated border
  10. Brush the crust with the beaten egg and sprinkle the coarse sugar evenly over the top
  11. Bake for 35 to 40 minutes until the crust is golden and the filling is bubbling
  12. Let the pie cool on the baking sheet for at least 15 minutes before slicing and serving

Notes

  • Use ripe but firm apricots for the best balance of sweetness and texture
  • Be careful not to overwork the dough to keep it tender and flaky
  • Allow the pie to cool slightly so the filling sets and prevents it from running
  • Serve warm topped with vanilla ice cream or whipped cream for extra indulgence

Find it online: https://paulrecipes.com/rustic-buttery-golden-apricot-pie/