It’s peach season and for me that means I get to be a baking machine! 😉
I don’t think there is any recipe with peaches in it that I don’t like.
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But weird thing is, I don’t really like to eat fresh peaches…weird I know…but I don’t like the fuzzy skins.
I prefer nectarines…now where was I again?
Oh yes, peach pie.
Actually Peach & Apricot Pie.
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This recipe was a recipe conundrum turned great.
I bought a pile of peaches with the intent to bake with them, but the peach monsters in my house (my hubby and my daughter) got to them before I could make my pie!
So I got the pie crusts all made and ready to go, before I realized that I did’t have enough peaches to make the pie.
I was only slightly annoyed.
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But never fear, in baking there’s always a substitute of some kind, somewhere.
That’s when I saw the bowl of apricots, and thought why couldn’t they be yummy in a pie?
I got brave and added them in thinking worst case scenario would be that I would never make this type of pie again.
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But a funny thing happened.
It was delicious!
In fact my husband said he liked this one as much a my regular peach pie.
And my Dad liked it too, and that’s a coup I tell you – he likes his pie. In fact he said my crust rivalled my Mom’s. Wow.
So here is my recipe for peach & apricot pie.
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Summer Harvest Peach & Apricot Pie
- 2 cups all purpose flour
- 3/4 tsp salt
- 1 tbsp heaping icing sugar optional
- 2/3 cup shortening
- 1/4 cup water
Peach & Apricot Pie Filling
- 3 cups sliced peaches remove skins first
- 1 cup sliced apricots you don't have to remove the skins
- 3/4 cup sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Making the Pie Crust:
Sift flour, salt and icing sugar into a bowl.
Cut in shortening until particles are pea-sized.
Sprinkle with water, 1 tsp at a time, mixing lightly with a fork.
Press into a ball. Separate into 2 balls.
Roll out each ball onto a well floured surface.
Making the Peach & Apricot Pie Filling:
Combine peaches, apricots, sugar, cornstarch and lemon juice.
Baking the Pie
Preheat your oven to 425 degrees.
Put one rolled out section of crust into your pie plate. Gently press down into the plate.
Add the peach and apricot filling.
Add on the other rolled out section of pie crust.
Press together the edges of the crust (you can make the edges fancy if you like). Then trim off the extra dough.
With a sharp knife, cut vents into the top crust. I usually make 4 vents.
In your preheated 425 degree oven, bake your pie for 25-30 minutes, keeping a watchful eye so that it doesn't burn. Then after this time, reduce the temperature to 350 degrees, and bake for 25-35 minutes more. Bake until the crust is golden brown and your filling is bubbling in the vents.
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- Roll out your pie dough on floured wax paper. It makes it so much easier to pick up your crust. It’s great for clean-up too!
- I like my pie crust dough to be dry (crumbly), not wet and sticky. I have found the drier dough makes a beautiful, flaky crust! It is harder to roll out when it’s crumbly, but it’s well worth the extra effort.
- Make sure to follow the baking instructions. The high heat in the initial baking will ensure that you don’t get a soggy crust. No one wants a soggy crust. 😉
- If you just want to make a peach pie, leave out the apricots and use 4 cups of peaches instead.