Sunday, October 11, 2009

Apricot Pie

Anna and Doug came over for a fun and relaxed dinner (for me at least) so we could catch up on our time in France after we went separate ways. I made an apricot pie and Anna asked for the recipe and so here it is.

Apricot Pie
pastry for 2 crust pie
 6 heaping cups fresh (or frozen) apricots, preferably Blenheim apricots
4 tblsp tapioca
1/4 cup honey
1/3 cup sugar
1/2 tsp cinnamon
a couple of dashes of nutmeg
juice of 1 large lemon
Preheat oven to 400º. Toss fruit with tapioca and spices. Drizzle the lemon juice over the apricots. Roll out bottom crust, add filling, roll out upper crust and place on top of filling. Bake 10 minutes at 400 degrees, then turn the oven down to 375 and bake another 25-35 minutes or until the pie is browned and the filling is bubbling.

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