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Deep-Dish Apricot Pie

Source of Recipe


Coastal Living






List of Ingredients



• -- Double-Crust Pastry --
  
• 2 cups all-purpose flour
  
• 1 tsp salt
  
• 2/3 cup plus 2 Tbsp shortening
  
• 4 to 5 Tbsp ice water
  
• *
  
• -- Pie Filling --
  
• 2 large eggs
  
• 1 cup firmly packed brown sugar
  
• 1 tsp vanilla extract
  
• 1/4 cup whipping cream
  
• 3 Tbsp unsalted butter, melted
  
• 3/4 tsp ground cinnamon
  
• 1/4 tsp salt
  
• 1-1/2 cups coarsely chopped walnuts
  
• 1-1/2 cups dried apricots, cut into 1/2-inch pieces
  
• 1 cup fresh apricots, peeled, pitted and sliced into quarters
  






Instructions



1. Prepare the double-crust pastry: Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water evenly over surface, and stir with a fork until dry ingredients are moistened. Shape into a ball; chill.
   
   
2. For the filling: Whisk together first 3 ingredients in a large bowl. Whisk in cream and next 3 ingredients. Stir in walnuts and apricots.
   
   
3. Roll pastry to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie plate. Spoon apricot mixture into pie crust. Roll remaining pastry to 1/8-inch thickness. Place over filling; seal and crimp edges. Cut slits in top to allow steam to escape.
   
   
4. Bake at 375 degrees for one hour, tenting if necessary. Cool on a wire rack.
   
   Makes 1 (9-inch) pie.