Homemade Apricot Pie Recipe (2024)

FAQs

Do you need to peel apricots for baking? ›

Apricots may be substituted for their cousins (peaches and nectarines) in most recipes, so feel free to experiment. The perk of using an apricot is that most recipes don't require the smooth skin of the apricot to be peeled.

Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.

Partially pre-cook the filling to evaporate its excess juice. Experiment with different thickeners beyond flour — we love Instant ClearJel. Vent the pie's top crust so steam from the juice can escape. For even better evaporation, try a lattice crust or crumb crust.

Rehydrate the fruits: Dried fruits can be quite hard and dry, so it's often a good idea to rehydrate them before adding them to your baked goods. To do this, simply soak the dried fruits in warm water or fruit juice for 15-20 minutes until they are plump and tender.

To remove the skins dip the apricots in boiling water for 30-60 seconds until skins loosen. Then immerse the apricots in cold water and remove the skins. Cut the apricots in half and remove and discard the pits.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

Enhance Flavor with Spices: Adjust the flavor with spices and seasonings. For apple pie filling, add cinnamon, nutmeg, or a pinch of cloves to achieve a homemade taste. Simmer the filling with these spices for a few minutes to meld the flavors.

Mirin and spice poached apricots with cardamom cream

The rice wine adds delicate sweetness to the apricots which are poached with star anise, cinnamon and cloves for an aromatic finish.

Apricot: Pairs well with almonds, anise, apple, black pepper, caramel, cardamom, cinnamon, coconut, cranberry, ginger, hazelnut, honey, lemon, nutmeg, orange, peach, pineapple, plum, rosemary, Sauternes, strawberry, and vanilla.

What makes a good apricot? ›

Apricots are best when picked ripe from the tree. While it's easy to tell if an apricot is ripe, it can be tough to tell whether it's good. Look for fruits that have a deep orange-gold color rather than those that are pale orange or yellow. They should be plump and firm, with just a little softness to them.

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

Why do double-crust fruit pie recipes call for dotting the top of the filling with butter? Some say that scattering small bits of butter over a fruit filling keeps the juices from bubbling over in the same way that adding a bit of fat to simmering jam keeps it from foaming up in the preserving pan.

The skin is edible although should be removed for many different deserts because it will change the texture and appearance. Apricots can be eaten raw, cooked or preserved. To cut fruit, slice around its seam, twist it in half, and lift out the pit.

Rehydration: Dried apricots can be quite dry and chewy, and soaking them in water helps rehydrate the fruit, making it softer and more palatable. Digestibility: Soaking dried fruits can make them easier to digest. The soaking process can break down some of the fibers and make the nutrients more accessible.

This is very simple, and works on any kind of dried fruit. Put your dried fruit in a small bowl and cover with boiling water. Let it steep for 10 to 15 minutes, and then strain the fruit and discard the water. The fruit will be plumper, juicier, and softer.

Canned apricots also usually have more calcium – but don't have as much fibre because the skin of the apricot is peeled off.