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.
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.
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.
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.
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.
- 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.
- 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.