I’ve never made a pie in my life, so I’m clueless. But I have a big bag of canned, drained apricot halves, and another big bag (I’m talking about a gallon bag, at least half-full, of each) of sliced raw apples. I also have one refrigerated pie crust, the kind that is a big circle of dough.
I figure anything baked with cinnamon and sugar would be nice, but I don’t know if I have to add some kind of liquid of something…
Thanks!
Best,
karol
Ooooh!
When come back, bake pie!
Sorry…
The apples will give off plenty of liquid by themselves. Melt brown sugar in a pan, add cinnamon (and a few crushed cloves if they’re handy), mix the apples in and cook gently for a few minutes, then put in a pie dish. Not sure about the pastry you describe, though.
I guess apricots will work well with the apples - just stir them in as they go in the pie dish.
Don’t add any liquid to the pie filling, other than a squeeze of lemon juice. As the fruit cooks and breaks down, sufficient liquid will be produced; therefore, a thickener is desirable. All-purpose flour gives a cloudier filling than cornstarch. Check a basic cookery or baking book, you’ll get all the info you need. Just don’t make an apricot/apple pie, PLEASE! Either one made into a pie will be lip-smacking. Putting them together robs you of the true delight of the two delicious, but undeniably different, fruits. You can make deep-dish pies with just a top crust, very easy and much less nerve-wracking. Don’t forget the vanilla ice cream.
I just ate a piece of pie I made with no more materials than you have. Put some sugar on the fruit (I had blueberries, which just turned into a goopy gel) and they’ll get nice and soft about the time the crust gets brown. Liquid will will make the crust soggy. Best of luck.
I think this could lead to a particularly delicious and new type of pie, the combination of apples and apricots lead me to an extra ingredient. I think you could make a delicious and unique pie with the addition of cranberries. I suggest you simmer the dried apricots and some fresh or dried cranberries together with sugar, water, and a touch of Grand Marnier/Cointreau or, alternately, some cider or apple juice along with a bit of cinammon (a very tiny touch of cloves, might work well, also.). Simmer until the cranberries and apricots are softened and the cooking liquid is reduced to a syrup and combine the apricot-cranberry mixture with the seperately sugared and cinnamoned apples (Use a little less sugar than normal in sprinkling the apples due to the sugar in the apricot cranberry mixture- you could also sprinkle the apples at this point with a little flour, cornstarch ,or tapioca for a thicker filling.). Let apple/apricot/cranberry filling cool, fill crust and lay on a top crust. Bake as a normal apple pie.
I suggest proportions of 3 parts apples:1 part apricots:1 part cranberries.
Although I’ve never tried this, it seems like a perfect wintery pie (very Christmassy).