Open Faced Apricot Pie
Techniques: Maceration and reduction of fruit juices.
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Open Faced Apricot Pie
Techniques: Maceration and reduction of fruit juices.
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| Servings | Prep Time |
| 6/8peple | 45minutes |
| Cook Time |
| 50/60minutes |
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Ingredients
- 1 9 inches pie crust ( brisee)recipe below
- 2 and 3/4 pounds fresh apricotsabout 4 cups, halved pitted, sliced in half
- 6tablespoons sugar75 g
- 2tablespoons corn starch19 g
- 1/2cup raspberries60g
- 1/3cup apricot preserve113 g
Instructions
- Pre-heat oven at 425F
- Roll the bottom crust to 1/8 inch thick and not bigger than 12 inches in diameter. Line a 9 inch pie pan. Trim the edges almost even but leaving a small part overhanging, to prevent shrinkage. Cover and refrigerate for 30 minutes up to 3 hours.
- Line the pastry with parchment paper, fill with dry beans or weights and bake for 20 minutes. Remove the paper and beans, prick with a fork and bake for another 5 to 10 minutes until pale golden brown. Cool for 5 minutes on a rack
- Transfer the sliced apricots in a large bowl and sprinkle sugar, ans corn starch. Allow to macerate for 15 minutes.
- Arrange the apricots decoratively in the baked shell side up. Place a foil ring around the border to protect the edge from over browning and bake for 50 to 60 minutes or until apricots are tender. Cool pie completely. When pie is cool arrange raspberry, if using, in the spaces between the apricots. Heat the apricot jam and using a brush paint the apricots and raspberries with the jam.
Recipe Notes
Brisee, pie crust
Other combinations: Blueberry, nectarines, raspberries and peaches, black berries and peaches, nectarines and raspberries, cherries and berry mix, strawberries and rhubarb. Starch for pies no starch for crostata.
Apricot has no reduction.