Summer Harvest Peach & Apricot Pie

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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Summer Harvest Peach & Apricot Pie
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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.
Enjoy!
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Summer Harvest Peach & Apricot Pie

Servings 1
Author My Mom

Ingredients

Pie Crust:

  • 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

Instructions

Making the Pie Crust:

  1. Sift flour, salt and icing sugar into a bowl.
  2. Cut in shortening until particles are pea-sized.
  3. Sprinkle with water, 1 tsp at a time, mixing lightly with a fork.
  4. Press into a ball. Separate into 2 balls.
  5. Roll out each ball onto a well floured surface.

Making the Peach & Apricot Pie Filling:

  1. Combine peaches, apricots, sugar, cornstarch and lemon juice.

Baking the Pie

  1. Preheat your oven to 425 degrees.
  2. Put one rolled out section of crust into your pie plate. Gently press down into the plate.
  3. Add the peach and apricot filling.
  4. Add on the other rolled out section of pie crust.
  5. Press together the edges of the crust (you can make the edges fancy if you like). Then trim off the extra dough.
  6. With a sharp knife, cut vents into the top crust. I usually make 4 vents.
  7. 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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Tips!
  • 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.
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Summer Harvest Peach & Apricot Pie
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Have a delicious day!
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17 Comments

  • Reply Paula August 14, 2012 at 5:20 AM Sounds GREAT and looks so yummy! Got any left? If so, I'll be right over, lol :)
  • Reply Gillian August 14, 2012 at 7:09 AM Holy holy holy moly! It looks seriously amazing. I want it now! lol
    -gillian www.seasonsgredings.com
  • Reply North of Wiarton & South of the Checkerboard August 14, 2012 at 12:08 PM Amazing...too bad I was way over here on the Bruce Peninsula, or I would have to drop in for Pie at your place. I will share this link with my Recipe Exchange on Facebook. Thanks Jo-Anna.
  • Reply Ali Richardson August 14, 2012 at 4:40 PM YUM!!!! Peaches and Apricots, you can't go wrong! PRETTY pictures too!
  • Reply Barb August 14, 2012 at 4:48 PM Yeeuuummm! so sorry we missed it . . .
  • Reply How2home August 14, 2012 at 5:38 PM Hooray for peach and apricot season! We are going to head out to Niagara to grab some fresh local peaches :) can't wait!
  • Reply Amber - Binkertation August 14, 2012 at 6:14 PM mmmmmmm seems like a great summer time treat!
  • Reply Stephanie @ Henry Happened August 14, 2012 at 6:30 PM I love apricot pie. But I wouldn't have thought of mixing it with peaches, although they're in season at the same time and seem to be somehow related :)
    • Reply A Pretty Life in the Suburbs August 21, 2012 at 3:27 AM Mmmm, I've never had a 100% apricot pie - I've never even thought about it...I think I'm going to have to try it! Yummo!
      Jo-Anna
  • Reply Ali @ JamHands.net August 14, 2012 at 10:24 PM What a beautiful pie. The colors are gorgeous :)
  • Reply Kylie Helm August 15, 2012 at 12:10 AM Why did I have to be born without the baking gene? This looks too fabulous not to try!! I LOVE peach and apricot too, I may or may have not been caught with spoon in the preserve jar a time or two...yikes! Thanks for sharing, I'm pinning it for future reference!

    -Kylie
    absolutelyarkansas.blogspot.com
  • Reply Grilled Pork Chops with Ginger Peach Chutney September 3, 2013 at 7:06 PM […] now I’m loving peaches.  Peaches everything.  Peach Jam, Peach Crisp, Peach Pie, Peach Apricot Pie…you name it.  And yes, even for dinner!  I love fruit served along side meats in the forms […]
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  • Reply Tricia July 4, 2016 at 9:39 AM We have a loaded apricot tree this year, so I was looking for a pie recipe to use some of the fruit. This was wonderful! I actually just baked your pie for a 4th of July pie baking contest and won second place - although my husband and I thought ours was the best. (smile) It was delicious! Thank you for sharing!
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