Sunday, July 12, 2009
Ceamy Apricot Pie
I just don't know what to say about this pie. None of us cared for it, but there wasn't exactly anything wrong with it either. It is very, very rich-too rich, I think for a fruit pie. Still, if you like creamy fruit pie, I think this would be enjoyable. Am I making any sense?
Originally, the recipe called for peach, and I used apricot, but the problem wasn't in the flavour of the fruit, or even the texture. It was cloying, rich, and just overwhelmed the fruit. A fruit pie for people that don't like fruit, perhaps?
Still, it was a prize winning recipe, so someone must think it is an exceptional example of creamy fruit pie. I'll post the recipe because I don't think it is faulty, or bad-just not my kind of thing.
Adapted From, Granny Stark's Search for the Perfect Fruit Pie, 1991, Stark Brothers Nursery
You Will Need:
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup butter
4 cups sliced peaches (I used apricots)
1 cup sugar
2 1/2 tablespoons all purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup sour cream
1/3 cup sugar
1/3 cup all purpose flour
1/4 cup butter
Preheat oven to 400 degrees F.
For crust: Combine flour and salt. Cut in butter. Press into 9 inch pie plate.
For Filling: put peaches in a bowl. Cover with 1/4 cup of the sugar and set aside. In another bowl, combine remaining sugar, 2 1/2 tablespoons flour, egg, salt and vanilla. Fold in sour cream. Stir mixture into peaches. Pour into crust. Bake 15 minutes (I put it on a baking sheet and was glad I did because it dripped a bit). Reduce heat to 350 degrees F. and bake 20 minutes more. Prepare topping while it bakes:
combine sugar and flour and cut in the butter. After pie has baked 20 minutes at 350 degrees F. Top with crumbs and return to oven at 400 degrees for ten minutes more. Cool, and then chill before serving. It was very runny when it came out of the oven, but did solidify upon standing.