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Fresh Apricot Pie

Source of Recipe

Distributed by Tribune Media Services, June 15, 2004


List of Ingredients

1 1/4 C sugar, plus a little more for top, divided
1 T cornstarch
1/8 tsp ground cinnamon
1/8 tsp ground mace
1/8 tsp salt
4 C halved, pitted and quartered apricots
1/2 C dark sweet cherries, halved and pitted
Pastry for a double crust, 9 inch pie
1 T butter, cut up
vanilla or honey ice cream



Recipe

Preheat oven to 425 degrees. In a large bowl, combine 1 1/4 C sugar, cornstarch, cinnamon, mace and salt. Mix well. Add apricots and cherries, stir to mix and set aside to allow juices to form, 20-30 minutes.
Roll out the pastry. Line a 9 inch pie plate with 1/2 of pastry. Add the filling. Dot with butter. Moisten the rim with water. Add the top crust, trim the edges evenly and flute the rim. Brush with water and sprinkle with additional sugar. Make a few slashes in the crust to allow steam to escape.
Place the pie on a baking sheet or pizza pan to catch any overflow juices. Bake 15 minutes. Reduce heat to 375 degrees and continue baking 45-60 minutes or until the pie has bubbled for 10 minutes. Allow to cool to room temperature before serving to make sure the filling sets. Serve with ice cream.