Apricot Pie

This pie is so light, delicate and moist! The pictures don’t do it any justice, it tastes amazing! Very easy to make too, it will literally take you 10 minutes to prep everything. You can also make it with other fruit, peaches or plums would be great. I loved it with apricots – not ripe enough, they were still a bit sour, perfect with a sweet crust on top!

Ingredients (for 10″ round pie pan)

8 medium apricots, halved, seeds removed

1 stick butter + 1 tablespoon (about 9 tablespoons total), softened

2/3 cup sugar + 3 tablespoons, divided

2 large eggs

3/4 cup flour

1 teaspoon baking powder

2 tablespoons vanilla extract

4 tablespoons water

1. Preheat the oven to 325F. Cook apricots in a pot with 4 tablespoons water, 3 tablespoons sugar and vanilla extract until they begin to soften but not completely cooked through (about 2-3 minutes).

2. Mix softened butter with 2/3 cup of sugar with a fork, until smooth, add flour and baking powder. In a separate bowl, whisk the eggs lightly and add to the butter mixture, mix thoroughly with the fork until smooth.

3. Cover the bottom of a buttered pie pan with apricots, add the dough on top and bake for about 30 minutes until the pie is lightly brown. Let it cool for at least 10 minutes before serving and serve sprinkled with some powdered sugar.


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