Ruth Reichl Apricot Pie Recipe

Ruth Reichl Apricot Pie

Recipe courtesy of Joan Schwartz and Joel Patraker

Watch how to make this recipe.

• Yield: 8 servings
• Nutritional Analysis Per Serving (1 of 8 servings): Calories 399, Total Fat 20 g, Saturated Fat 10 g, Carbohydrates 54 g, Dietary Fiber 4 g, Sugar 28 g, Protein 4 g, Cholesterol 30 mg, Sodium 124 mg

Renowned food writer Ruth Reichl, former editor-in-chief of Gourmet magazine and Greenmarket enthusiast, shares this irresistible pie. It shines with overly soft, ripe apricots too mushy to eat freshor firmer ones (just add extra sugar). Peaches work beautifully too: quarter them after pitting. Top with whipped cream or ice cream for pure bliss.[1]

Ingredients ()

• 1 stick (1/4 pound) unsalted butter
• 3/4 cup light brown sugar (add more if using firmer apricots)
• 3/4 cup all-purpose flour
• 1/2 teaspoon grated nutmeg
• 2 1/2 to 3 pounds apricots, peeled, halved, and pitted
• 1 prepared piecrust

Cook Mode (Keep screen awake) NEW: Switch to Cook Mode to keep your screen awake.

1. Preheat the oven to 450 degrees F.
2. In a small saucepan over medium heat, melt the butter. Stir in the brown sugar. Once melted, remove from the heat. Mix in the flour and nutmeg.
3. Place the apricot halves into the prepared piecrust. Spread the butter mixture evenly over the fruit, reaching the edges.
4. Bake in the bottom third of the oven for 10 minutes. Lower to 350 degrees F and bake 45 to 50 minutes more, until the topping is golden and apricots are very soft. Cover loosely with foil if browning too fast. Cool on a wire rack.

Recipe courtesy of Joel Patraker and Joan Schwartz, The Greenmarket Cookbook, Penguin Putnam Inc. 2000