The Ultimate Dried Apricot Pie: A Sweet & Tangy Delight
Dried apricot pie is a comforting and delicious dessert, perfect for any occasion. The intense sweetness of the dried apricots, combined with a touch of tartness and a flaky crust, creates a truly unforgettable flavor. This recipe provides a detailed guide to making the best dried apricot pie you’ve ever tasted, from preparing the filling to achieving the perfect golden-brown crust. Whether you’re a seasoned baker or just starting out, this recipe will lead you to success.
Why Dried Apricots?
Fresh apricots are wonderful in season, but dried apricots offer several advantages for pie making:
* **Concentrated Flavor:** Drying concentrates the natural sugars and acids, resulting in a more intense and complex apricot flavor.
* **Year-Round Availability:** Dried apricots are available year-round, so you can enjoy this pie any time you crave it.
* **Improved Texture:** Dried apricots, when rehydrated, create a wonderfully chewy and slightly jammy texture in the pie filling.
* **Shelf Stability:** They have a long shelf life, making them a pantry staple for baking emergencies.
The Key to a Perfect Dried Apricot Pie: Hydration
The secret to a great dried apricot pie lies in properly hydrating the apricots. This plumps them up and ensures they’re tender and juicy in the final pie. We’ll be using a simmering method for the best results.
Ingredients You’ll Need
Here’s a comprehensive list of everything you’ll need to create this delightful pie:
**For the Pie Crust (Double Crust):**
* 2 ½ cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes
* ½ cup (4 ounces) cold vegetable shortening, cut into ½-inch pieces
* 6-8 tablespoons ice water
**For the Dried Apricot Filling:**
* 1 pound (about 450g) dried apricots, preferably unsulfured
* 2 cups water
* ½ cup granulated sugar (adjust to taste based on the sweetness of your apricots)
* ¼ cup packed light brown sugar
* 2 tablespoons lemon juice (freshly squeezed is best)
* 1 tablespoon lemon zest
* 2 tablespoons cornstarch
* ¼ teaspoon ground cinnamon
* ¼ teaspoon ground nutmeg
* Pinch of salt
* 2 tablespoons unsalted butter, cut into small pieces
**For the Egg Wash (Optional):**
* 1 large egg
* 1 tablespoon milk or water
**Equipment:**
* 9-inch pie plate
* Large saucepan
* Mixing bowls
* Pastry blender or food processor
* Rolling pin
* Plastic wrap
* Baking sheet
* Wire rack
Detailed Step-by-Step Instructions
Follow these detailed instructions to create a perfect dried apricot pie, step by step.
**Part 1: Making the Pie Crust**
This recipe is for a double-crust pie, meaning you’ll need both a bottom and a top crust. If you prefer, you can use a store-bought pie crust, but homemade is always better!
1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the Fat:** Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs. The mixture should still have visible pieces of butter and shortening – these are what create flaky layers.
* **Tip:** Work quickly to prevent the butter and shortening from melting. If your kitchen is warm, you can chill the bowl and ingredients before starting.
* **Food Processor Method:** Alternatively, you can use a food processor. Pulse the flour and salt together. Add the cold butter and shortening and pulse until the mixture resembles coarse crumbs. Be careful not to over-process.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together. Be careful not to add too much water; the dough should be moist but not sticky.
4. **Divide and Chill:** Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably 2 hours (or even overnight). This allows the gluten to relax, making the dough easier to roll out.
**Part 2: Preparing the Dried Apricot Filling**
This is where the magic happens! Proper hydration is key.
1. **Rehydrate the Apricots:** In a large saucepan, combine the dried apricots and water. Bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the apricots are plump and tender. The apricots should have absorbed most of the water. If there’s a lot of excess water, drain some off, but reserve about ½ cup of the cooking liquid – you might need it later.
2. **Combine Filling Ingredients:** In the same saucepan (or a separate bowl), combine the rehydrated apricots, granulated sugar, brown sugar, lemon juice, lemon zest, cornstarch, cinnamon, nutmeg, and salt. Stir gently to combine.
3. **Cook the Filling:** Return the saucepan to medium heat. Cook, stirring constantly, until the filling thickens slightly and the cornstarch is fully dissolved. This should take about 2-3 minutes. The filling should be glossy and slightly translucent. If the filling is too thick, add a little of the reserved apricot cooking liquid to thin it out. If it’s too thin, cook for another minute or two until it reaches the desired consistency.
4. **Add Butter:** Remove the saucepan from the heat and stir in the butter until it’s melted and incorporated. This adds richness and flavor to the filling.
5. **Cool Slightly:** Allow the filling to cool slightly while you prepare the pie crust. This prevents the crust from becoming soggy.
**Part 3: Assembling and Baking the Pie**
Now for the final steps – bringing it all together and baking to golden-brown perfection.
1. **Preheat Oven:** Preheat your oven to 375°F (190°C).
2. **Roll Out the Bottom Crust:** On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Gently transfer the dough to your 9-inch pie plate. Trim any excess dough from the edges, leaving about a ½-inch overhang. Crimp the edges of the crust to create a decorative border. You can use a fork to prick the bottom of the crust several times to prevent it from puffing up during baking.
3. **Add the Filling:** Pour the cooled apricot filling into the prepared pie crust, spreading it evenly.
4. **Roll Out the Top Crust:** On a lightly floured surface, roll out the second disc of pie dough into a 12-inch circle. Carefully place the dough over the filling. Trim any excess dough from the edges, leaving about a ½-inch overhang. Crimp the edges of the top crust to seal it to the bottom crust.
5. **Cut Vents:** Cut several slits in the top crust to allow steam to escape during baking. This prevents the crust from puffing up and cracking.
* **Alternative Top Crust:** Instead of a full top crust, you can create a lattice top by cutting the dough into strips and weaving them over the filling. This looks beautiful and allows more of the filling to be visible.
6. **Egg Wash (Optional):** In a small bowl, whisk together the egg and milk (or water). Brush the top crust with the egg wash for a golden-brown and glossy finish. Sprinkle with a little sugar for extra sparkle.
7. **Bake the Pie:** Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges with aluminum foil to prevent burning.
8. **Cool Completely:** Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips for Success
* **Keep Ingredients Cold:** The key to a flaky pie crust is cold ingredients. Make sure your butter, shortening, and water are very cold.
* **Don’t Overwork the Dough:** Overworking the dough develops the gluten, resulting in a tough crust. Mix the dough just until it comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and prevents the crust from shrinking during baking.
* **Pre-Bake the Bottom Crust (Optional):** For an extra-crispy bottom crust, you can pre-bake it for about 10-15 minutes before adding the filling. This is especially helpful if you’re using a very moist filling.
* **Use High-Quality Dried Apricots:** The quality of the dried apricots will significantly impact the flavor of the pie. Look for plump, moist, and unsulfured apricots.
* **Adjust Sweetness to Taste:** The sweetness of dried apricots can vary. Taste the filling and adjust the amount of sugar accordingly.
* **Use a Pie Shield:** If your crust starts to brown too quickly, use a pie shield or strips of aluminum foil to protect the edges.
* **Let the Pie Cool Completely:** This is crucial for allowing the filling to set properly. If you slice the pie while it’s still warm, the filling will be runny.
Variations and Additions
* **Nuts:** Add chopped walnuts, pecans, or almonds to the filling for extra texture and flavor.
* **Spices:** Experiment with different spices, such as cardamom, ginger, or cloves.
* **Liquor:** Add a tablespoon or two of brandy, rum, or amaretto to the filling for a richer flavor.
* **Other Fruits:** Combine the dried apricots with other dried fruits, such as cranberries, cherries, or figs.
* **Cream Cheese Crust:** For a tangier crust, try using a cream cheese pie crust recipe.
* **Crumb Topping:** Instead of a top crust, use a crumb topping made with flour, butter, sugar, and nuts.
* **Ice Cream or Whipped Cream:** Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-indulgent treat.
Troubleshooting
* **Soggy Bottom Crust:** Pre-bake the bottom crust, use a thicker layer of flour on the bottom of the pie plate, or add a layer of crushed cookies or graham crackers to the bottom of the crust before adding the filling.
* **Cracked Top Crust:** Make sure to cut vents in the top crust to allow steam to escape. Also, avoid overfilling the pie.
* **Burnt Crust:** Cover the edges of the crust with aluminum foil or a pie shield during the last 15-20 minutes of baking.
* **Runny Filling:** Make sure to cook the filling long enough for the cornstarch to fully dissolve and thicken. If the filling is still runny after baking, you can try reheating it on the stovetop with a little more cornstarch.
Serving and Storing
Dried apricot pie is best served at room temperature or slightly warm. It can be stored in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave or oven.
Dried Apricot Pie vs. Other Fruit Pies
While many fruit pies exist, the dried apricot pie stands out because of its unique, concentrated flavor and texture. Unlike fresh fruit pies, the dried apricots offer a chewy bite and an intense sweetness that’s hard to replicate with fresh fruit alone. It’s a comforting and unique choice compared to the usual apple or berry pies.
Dried Apricot Pie: A Recipe for Every Season
Although dried apricots are available year-round, this pie particularly shines during the cooler months. Its warm spices and comforting flavors make it a perfect dessert for Thanksgiving, Christmas, or any cozy gathering. However, its bright, tangy sweetness also makes it a welcome treat during the warmer months, offering a taste of sunshine even on a cloudy day.
Nutritional Information (Approximate, per slice, based on 8 slices)
* Calories: 400-450
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 50-60mg
* Sodium: 200-250mg
* Carbohydrates: 50-60g
* Fiber: 3-4g
* Sugar: 30-35g
* Protein: 3-4g
**Note:** These values are estimates and may vary depending on the specific ingredients used.
Conclusion: A Pie Worth Baking
This dried apricot pie recipe offers a delicious and satisfying dessert experience. The combination of the sweet and tangy filling, encased in a flaky, golden-brown crust, is truly irresistible. Whether you’re baking for a special occasion or simply craving a comforting treat, this pie is sure to impress. So, gather your ingredients, follow these detailed instructions, and prepare to enjoy the best dried apricot pie you’ve ever tasted! Happy baking!