Ruth Reichl’s Apricot Pie
2011 June 23
Ruth calls this “the world’s fastest pie”, and she might be right. She even suggests using a frozen pie shell for additional speed. Served with some whipped cream or vanilla ice cream, she says this pie is “summer on a plate”.
Ruth Reichl’s Apricot Pie
Recipe from
- 1 recipe pie dough (for single crust pie)
- 2 lbs apricots
- 1 stick butter, melted
- 3/4 c sugar
- 3/4 c flour
- freshly ground nutmeg
- 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.
You can follow Ruth at her website, .
2 Responses
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I have a pie crust story! I made my first pie recently–in a toaster oven, no less, because our stoves have been shut off due to gas line leaks. Anyhoo, it was DELICIOUS. I used lard and butter for the crust and it was (forgive me) better than my mom’s! She used to make about 14 pies each thanksgiving and could knock a crust out in her sleep. Anyhoo, I combined recipes from an old Betty Crocker cookbook and America’s Test Kitchen. I think the key to the crust being so fabulous was not only the lard/butter combo, but using a trick from ATK–freezing the butter and then grating it into the flour and lard mixture. I don’t have a stand mixer, so I used knives (as ATK suggests) to cut it in. So. freaking. good.
That’s such a good tip! I’m going to try that out on my next pie!