See, I didn't take any pictures of this apricot pie, because I didn't think it was going to be blogworthy. I know that sounds silly, but I've been playing around with pie recipes lately, so a lot have been coming out of my oven. I've been messing around with fresh, frozen, and canned fruit. Different ways of thickening. Different cooking methods. They're not all going to be winners.
And I had very low expectations of this apricot pie. Apricots are not my favorite fruit. In fact, I only made this apricot pie because Thatbaby and Thatboy both really like apricots. Strike number 2 was the fact that you can't get apricots in January. Except the canned variety. As much as I don't care for fresh apricots, I really really really don't like canned apricots. For me, they're too slimey.
So this pie had a lot working against it. But unlike 2 wrongs making a right, apparently 2 strikes can still make something delicious. Something really, really good. Right now this is Thatboy's favorite pie I've made. Because of the canned apricots, the filling is sweet and simple. Serve it warm with a scoop of vanilla ice cream on top. We didn't, but you should!
2 cans of apricots in juice, drained
1 cup sugar
2 Tbsp tapioca
juice of 1 lemon
2 Tbsp butter
- Preheat oven to 425. Line a pie pan with half of the pie dough.
- Spread 1 can of the drained apricots in the pan.
- Sprinkle with half of the sugar.
- Spread the remaining can of drained apricots over the rest.
- Sprinkle the remaining sugar, tapioca, and lemon juice on top.
- Cut the butter into small pieces and dot over the filling.
- Roll out the remaining half of the dough and drape overtop, crimping the edges. Cut a couple of vents in the top of the pie and bake for 10 minutes.
- Lower heat to 350 and bake for an additional 35 minutes.