Recipe: Ruth Reichl's Apricot Pie
Summer ends with plum cake and starts with apricot pie. This recipe uses one bottom pie crust (make your own or get pre-made), fill with halved fruits and top with an easy crumble top. Also converts to gluten free easily. Enjoy with whipped cream or ice cream for a true luxury.
1 recipe pie dough (for a single crust pie)
2 pounds apricots
1 stick butter, melted
3/4 cup sugar
3/4 cup flour
Roll out the pie dough, fit it into a 9 inch pie pan, crimp the edges and put it into the freezer for 15 minutes while you preheat the oven to 425 degrees.
Break the apricots apart with your fingers; do not peel them, but remove the pits.
Melt the butter. Stir in the sugar (brown sugar is fine), then the flour. Grate in a bit of nutmeg.
Put the apricots into the unbaked shell. Cover them with the sugar mixture and put the pie on the bottom rack of your oven. After ten minutes turn the heat down to 375 and bake for 35 or 40 minutes more, until the top is crusty and golden. Transfer to a cake rack and cool before serving.