We had my dad’s 60th birthday last weekend and we had all sorts of treats there. My Aunt Dana makes his favorite pie…apricot pie! I had a piece for the first time (why this was the first time I had tried it, I have no idea). Oh my gosh it was extremely good! She gave me the recipe and I decided I would try it with some different fruits. First up, peach!
I made this on Friday night for some friends who came over and forgot to take any pictures. So I made it again Saturday night since the entire pie was gone! It’s different than most pies in that it’s creamy!
HERE’S WHAT YOU’LL NEED:
For the PIE CRUST (all done in the pan):
-1 1/2 cup flour
-1/2 cup sugar
-1 tsp. salt
-1/2 cup oil (or melted butter). If I use oil, I use coconut oil.
-2 Tbsp. milk, cream, or liquid from canned fruit (I use the fruit liquid)
For PIE FILLING:
-1 cup sugar
-1/4 cup flour
-pinch of salt
-8oz. heavy whipping cream (as is)
-canned or fresh fruit (peaches, apricots, apples, blueberries, cherry, etc.)
1. In a pie pan (I used a pie dish and a round non-stick pan…I prefer the round pan), mix together 1 1/2 cup flour, 1/2 cup sugar, and 1 tsp. salt. Whisk around with fork.
2. In separate bowl, whisk together 1/2 cup oil (I use melted butter) with 2 Tbsp. liquid from canned fruit (or milk or cream).
3. Pour this over the flour mixture and mix with hands, adding more oil if necessary (I did not have to add more, but probably should have). It should be nice and play-doughy.
4. Pat dough flat in pan and up sides of pie dish. Really try to evenly flatten it. I would go up higher on sides next time.
5. Place fruit in crust. If using peaches or apricot halves, place them peel side down so they’re facing upwards. I used blueberries too because I ran out of peaches (I only used half a can for 1 pie), plus my hubby doesn’t like peach pie.
6. In separate bowl, mix 1 cup sugar, 1/4 cup flour, and salt. Then sprinkle over the fruit evenly.
7. Pour whipping cream over the top. It will look like a big soupy mess. Don’t worry it tastes yumm-ola!
8. Bake at 350 degrees for 1 hour. If your crust does not look burned you can cook a little longer. My first pie’s crust burnt around the edges, so for my next one I didn’t have crust popping out like before. Once it’s done it will look very unstable still. You will need to let it sit and cool before you serve it. This is what it looks like if you can’t wait to let it cool
A great pie recipe for the Fall season and Thanksgiving! Enjoy!