I questioned the amount of sugar but made the recipe as stated. Crimp together the edges or use the leftover lattice topping scraps to make a fancy woven border; just make sure to push the border down onto the pie or it will disconnect from the pie and pieces of it will fall to the bottom of the oven and turn black (not that I’m speaking from experience ;)). Transfer the dough to a 9-inch pie plate (the parchment paper makes it easy to transfer the dough; just put the rolled dough over the pie plate and peel off the paper backing. . Do you think I can use canned pie filing to make for easy turnovers? 1 Tbsp lemon juice Hi Fiona, I haven’t tried that so I’m not sure if it would discolor with freezing and thawing. Maybe 1/4 cup sugar wasn’t enough?? I’m with you on all counts. Do y think I could use canned pie filing to make it very easy. This pie will make your taste buds dance. it was hard to tell exactly because I weighed them on my baby scale I had for my son, haha. It’s really bizarre. Yes it freezes beautifully, I make pinwheel cookies filled with jam and chopped walnut, roll it as a jelly roll, wrap it real good with plastic wrap then parchment paper, when ready to bake slice it frozen, roll in some sugar and cinnamon it becomes caramelized from the sugar. Before it was just waaaay too sour for me. Click here to view the full photo tutorial on how to make a lattice pie topping. My father-in-law LOVES apricot pie. I hope that helps. Pulse in the flour, the remaining 1 … I love that this pie wasn't overly sweet, which only means that a scoop of vanilla bean ice cream on the side was less guilty. Set aside until ready to use. 1 Hr (s) 5 Min (s) incl. Sprinkle the sugar on the apricots and then bake for about 20 to 25 minutes. The whole apricot was so sweet! Love it up folks. I love it. Fruit and pastry make my day , I remember your apricot post from last year and thinking how glorious the apricots looked… this turnover is such a wonderful way to use them, I really want one now…. 1 tsp cinnamon Place puff pastry round atop apricots in skillet. Im so happy you enjoyed it! Thanks, we enjoyed it. I love trying out new ingredients and techniques, reinventing the classics, and hunting down the next great flavor. Bravo! Anyway, this flaky cream cheese pastry dough is the best. So flaky, sweet and wonderful with a cup of coffee. Toss the apricot slices with the cornstarch, sugar, almond extract and lemon juice until everything is well combined and there are no lumps of cornstarch left. This is lovely Sue. I've made it easy for ya! To be honest I haven’t experimented with dried apricots so I can’t really say yes or no. recipe for Flaky Cream Cheese Pastry Dough, egg whisked together with 1 Tbsp cold water, Click here for the Perfect Flaky Pie Crust Recipe, https://natashaskitchen.com/2013/08/30/perfect-peach-pie-recipe/. Stack pastry sheets, brushing each lightly with milk as you layer them. Each summer I made at least one apricot pie – fresh apricots are the best! Beat together 1 egg with 1 Tbsp cold water. I made two apple pies, they were gone quickly. Hi! But the other reviewers seemed to say it turned out great. In a medium bowl, toss apricot with arrowroot, sugar, vanilla, lemon juice until there are no lumps. I can just smell it now! I am a big time apricot lover. The maple sauce was a great idea! I think you’ll love the dough. (See notes for full photo tutorial on how to make a lattice pie topping). I was born and raise in Alexandria, Egypt where lots of Greek and Armenian communities lived, this was a well know Greek pie called “Pasta Flora” it was always made with apricot jam. Brush top and edges of pie generously with egg wash. Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch any drips then reduce oven to 375˚F and bake an additional 30 min until your filling is bubbling. Cool slightly, dust with powdered sugar if you want to, and then enjoy right away. A perfect make-ahead bite-size dessert you can bring with you to BBQs and parties. I don’t know what happened! If desired for more caramelization you can place the tart under the broiler for a minute or two. I switched out half the apricots for peaches for something different and it was delicious! Hi Mary Jo, Some apricots are sourer than others and it’s so hard to tell until you can actually bite into them. Your pie is just beautiful, and that cream cheese crust sounds amazing! Set aside until ready to use. Can you freeze the apricot pie filling once prepared for use in a pie later? It thickens as it stands. Enticing photos of a favorite dessert or breakfast for me. I’m wondering if I used too many? Place the almonds and 1 tablespoon sugar in the bowl of a food processor, and pulse until the almonds are finely ground. Hi Stephanie, I haven’t tested that but I think it could work. Easy recipe,but was too tart. Hi, I really didn’t measure it that way so I can’t say for sure. Can I make this recipe using tinned apricot halves? My husband loved it . Whisk 1 egg yolks with 1 tablespoon water. It reminded me of Christmas and that beautiful baked pie and pastry dough aroma that filled the kitchen… Ooh dear I want another slice badly! Getting your postings is a joy. Really tasted “off” and sour. Set aside for about 15 minutes. I think this crust would work really well for chicken pot pie. Dust with the icing sugar and bake for 20-25 minutes until the sugar starts to caramelise a little. Well, it didn’t turn out good at all. I’m not sure how quickly you are able to respond to your blog comments, but can I make this crust with low-fat cream cheese? Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use it, remove dough from the refrigerator and on a large sheet of parchment paper, roll it out into a 13-inch circle, sprinkling lightly with flour to keep the dough from sticking to your rolling pin. I used up all the apricots and I can’t even enjoy the pie now. If you try it out before I do, let me know how it works out , I have frozen I cut them up and put the spice what ever it is and put them into zip lock bag put them into pie tin shape when frozen take the pan out and leave fruit in the frozen when ready to bake I take the fruit out of bag let throw and put into pit tin and put lattice top on because full top will have more juice lattice will not and be perfect let sit two hour after to let juice goes away good luck, Can I use dried apricots for this recipe ? And my pie looks great but filling turned out to be really sour Maybe my apricots wasn’t the best ones, but I didn’t expect this result. Sheet on a baking sheet and bake later a peach it into a second circle. The classics, and nutmeg mostly overripe since sitting on my baby scale I had a lot of so... Love here and can ’ t come close to any store-bought crust gently to combine says! Apricot mix over pastry, and website in this browser for the next day sugar up down. 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