Open Faced Apricot Pie Recipes

OPEN FACE APPLE PIE RECIPE

Steps:

• Preheat the oven to 450 degrees F.
• Combine the sliced apples, lemon juice, brown sugar, and cinnamon. Mix until evenly incorporated.
• Add the flour and butter cubes. Mix to combine evenly.
• Dust your working area with flour and roll out your pie crust 2-inch wider than your pie plate.
• Lift your pie crust with a rolling pin and transfer it into an 8-inch pie plate.
• Spread it evenly in the pie pan up to the sides and trim the excess dough. Then crimp the edges.
• Pour the apple mixture onto the crust
• Bake for 10 minutes in the oven. Then turn down the temperature to 350 degrees F.
• Bake for 35 to 40 minutes.
• Transfer to cooling racks when done and allow to cool completely
• Slice the apple pie into your preferred portions. Top them with a scoop of ice cream on each slice then sprinkle with ground cinnamon and enjoy.

FRESH APRICOT PIE

Steps:

• Preheat oven to 375°. In a large bowl, sprinkle apricots with lemon juice. Combine sugar, flour and nutmeg. Add to apricots, toss gently to coat., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to make a lattice crust. Trim, seal and flute edges. Brush with milk and sprinkle with additional sugar. , Cover edges of pastry loosely with foil. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

RUTH REICHL APRICOT PIE

Steps:

• Preheat the oven to 450 degrees F.
• In a small saucepan over medium heat, melt the butter. Stir in the brown sugar. When melted, remove from the heat. Stir in the flour and nutmeg.
• Pile the apricots into the prepared piecrust. Spread the butter mixture on top, patting it all the way to the edges.
• Bake the pie in the bottom third of the oven for 10 minutes. Reduce the temperature to 350 degrees F. and bake 45 to 50 minutes longer, until the topping is golden brown and the apricots are very tender. Cover loosely with foil if the top is getting too brown. Let cool on a rack.

RUSTIC APRICOT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place apricots in a large bowl. Squeeze lemon halves over apricots. Gently mix 1 cup white sugar, brown sugar, flour, and 2 tablespoons cinnamon into apricots to coat.
• Line a 9-inch pie dish with 1 pie pastry. Spread apricot filling into shell. Roll remaining pastry onto a work surface; cut into about 1/2-inch-wide strips for a lattice crust. Cover apricot filling with pie dough strips creating a lattice pattern; seal top crust pieces to bottom crust edges and crimp into a fluted pattern. Brush egg white over top crust and sprinkle with a pinch of white sugar and cinnamon. Cover fluted crust edges loosely with aluminum foil.
• Bake in the preheated oven until filling is bubbling and crust is golden brown, 45 to 55 minutes. Remove pie from oven and cool.

APRICOT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix 2 1/2 cups of flour and the salt in a bowl; cut the shortening into the flour mixture with a pastry cutter until the mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough just holds together. Divide the dough in half and form each half into a ball. Working on a floured work surface, roll each ball out into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift a crust, fold into quarters, position into pie dish, and unfold the crust. Set the other crust aside.
• Mix the sugar, 1/4 cup flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot filling over the pie crust in the dish, and top with the reserved crust. Crimp the edges of the crusts together with a fork, cut away the excess crust, and cut slits into the pie to allow steam to escape. Cover the edges of the pie crust with strips of aluminum foil to prevent burning.
• Bake on center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with 1 teaspoon of sugar.

IMPOSSIBLY EASY APRICOT PIE

Steps:

• Heat oven to 350ºF.
• Grease 9" pie plate.
• Stir together all ingredients except preserves, whipped topping and nuts until blended.
• Pour into pie plate.
• Bake 35-40 minutes or until knife inserted comes out clean.
• Cool completely, about 1 hour.
• Heat preserves and nuts over low heat until melted; spread over pie.
• Cool and garnish with whipped topping.
• Cover and refrigerate any remaining pie.

OPEN-FACED APRICOT PIE

Steps:

• Make the dough:
• Remove the dough from the refrigerator. If neccessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
• Using a pastry cloth and sleeve rubbed with flour or two sheetes of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers. Cover it loosely and refrigerate it for at least 1 hour and up to 24 hours.
• Preheat the oven to 425°F at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating.
• Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully remove the parchment with the rice or beans. With a fork, prick the bottom and sides, and bake 5-10 minutes, or until the crust is pale golden. Check after 3 minutes and prick again if the upper layer of dough bubbles up.
• Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white. Leave the oven on.
• Make the filling:
• Cut the apricots in half and remove their pits.
• In a medium bowl, stir together the sugar and cornstarch. Add the apricots and toss to coat them. Allow them to macerate for about 15 minutes or until the dry mixture is fully moistened.
• Arrange the apricots decoratively in the baked shell, cut side up. Place a foil collar around the border to protect the edge from overbrowning and bake for 50 to 60 minutes or until the liquid bubbles and the apricots are tender when pierced with a skewer. Cool the pie on a rack until warm or room temperature.
• When the pie is cool, arrange the raspberries in the spaces between the aprictos.
• In a small saucepan or microwave oven, heat the apricot preserves until melted and bubbling. Strain them into a small cup. Use a pastry brush or the back of a spoon to paint the apricots and raspberries with the preserves.
• Store:
• Room temperature, up to 3 days.
• Understarnding:
• I do not use my usual technique of sugaring the fruit first and reducing the liquid because the condensing process caramelizes the juices slightly and the combination of the caramel and natural acidity of this particular fruit produces an undesirable bitterness.