Summer sort of calls for pies, doesn’t it? I’ve been trying out new pies lately, all of which have been pretty good. But this. This.
Most of those pies have been in an effort to prove to myself that not all desserts have to be chocolate (pfft) and that even fruits I don’t like that much by themselves can be great in a pie. Hence, the apricot pie was born.
I made a double recipe of a low-fat, no-cholesterol crust that I’ve used many times before. It’s just as flaky and buttery as other pie crusts, but why not ease the guilt if you can, no? The whole reason that it’s polka dots, however, is because I wasn’t able to put the bottom crust in perfectly, so I had to patch it up with pieces from the second crust, which I had planned to put on top. Then, I didn’t have enough crust for the top. And so, I found one of those little syrup medicine measuring cups and I used its rim to make small circles to put on top. Of course, there’s so much else you could do, like everything shown here. But I don’t think I can pull those off just yet…
No-Cholesterol, Low-Fat Pie Crust
1 1/3 cup white flour
1/2 tsp salt
1/3 cup canola oil
3 Tbsp skim milk
Mix flour and salt in one bowl, oil and milk in another. Combine dry and wet ingredients. Beat with a fork until clumps form. Use lightly-floured hands to press into a ball, and flatten out into a 5-6 inch diameter pancake. Roll out between sheets of wax paper, to desired thickness (at least 12-inch diameter). Peel off top sheet of paper, flip into 9-inch pie plate, peel off second sheet. Press dough into pie plate, trim edges, and pinch or flute.
If making a double-crust pie, double the recipe and set aside half the dough before rolling.
Fresh Apricot Pie
1 (15-ounce) package folded refrigerated pie crust (2 crusts) (Or in this case, a double recipe of the No-Cholesterol, Low-Fat Pie Crust)
5 1/2 cups sliced fresh apricots (about 2 pounds)
1 cup sugar
1/2 cup all-purpose flour
2 tablespoons unsalted butter, cut into small pieces
Preheat oven to 375 degrees F. Unfold 1 pie crust and place in a 9-inch pie plate, pressing crust firmly into plate.
In a large bowl, combine apricots, sugar, and flour; toss gently then spoon into crust and dot with butter.
To make lattice top, use a fluted pastry wheel or sharp knife to cut remaining crust into long 3/4-inch-wide strips.
Arrange strips first in one direction across pie then in the opposite direction, using longer strips near the center of the pie and shorter ones near the edges. When all strips are in place, trim crust all around and press firmly around rim to seal crusts together. Flute crust, if desired.
Place pie on a foil-lined baking sheet and bake 50 to 60 minutes, or until crust is golden and juices are bubbling.
Note: Let the pie sit for a 5-10 minutes. The flavor comes together and everything settles into place.