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Desserts

Fresh Apricot Pie

Fresh Apricot Pie
Los Angeles Times

The Chinese ideogram for apricot, I recently noted with delight, depicts an open mouth under a tree. Such is the ideal expression of this exquisite yet perishable fruit, alluringly blushed, lusciously juicy and sweet, wafting a musky fragrance that seems ... Read more

Total time: 1 hour | Serves 6 to 8
  • 5 cups coarsely chopped pitted apricots
  • 1 teaspoon lemon juice
  • 1 cup sugar
  • 1/4 cup flour
  • 1/4 teaspoon cinnamon
  • Pastry for 1 (9-inch) double-crust pie
  • 2 tablespoons butter, cut in small pieces

Step 1Mix apricots and lemon juice. Mix sugar, flour and cinnamon and stir into apricots. Pour into 9-inch pastry-lined pie plate and dot with butter. Cover with top crust, seal, flute and cut 4 to 6 slits. Cover edges with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

Step 2Bake at 425 degrees until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes.

Note: Steve and Mary Anne Brenkwitz grow dozens of varieties of apricots, Apriums and plumcots, including many experimental types, at their farm in Tracy. Mary Anne makes this apricot pie for her family.

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